Spaghetti alle vongole - Clams spaghetti

Name: Spaghetti alle vongole - Clams spaghetti
Prep time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400 g of good quality dry Spaghetti; 400 g of fresh clams; 2 garlic cloves, chopped; ½ chilli, chopped; 1 unwaxed lemon; 3 tbsp extra virgin olive oil; 1 small bunch of parsley; 100 ml of dry white wine; Salt (to taste)

4 steps

Prep:30min

A classy classic of Italian cuisine that never gets out of fashion! Loved by seafood lovers all over the country! In my recipe I've cooked the spaghetti directly into the pan as if it was a risotto to keep the starch and make it creamier but you can cook it traditionally in boiling water if you prefer.

Updated at: Sun, 11 Feb 2024 14:57:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories514.2 kcal (26%)

Total Fat12.6 g (18%)

Carbs78.4 g (30%)

Sugars3.3 g (4%)

Protein16.3 g (33%)

Sodium316.7 mg (16%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gdry Spaghetti

400gfresh clams

0.5chilli

3 Tbspextra virgin olive oil

1 bunchparsley

small

100mldry white wine

salt

to taste

Instructions

Step 1

Place the clams in a large bowl, cover with cold water and a pinch of salt. Leave to sit for a couple of hours. The salty water will allow the clams to release sediments from the shells. Rinse the clams thoroughly and scrub them with energy in cold water. Discard any cracked, damaged or open shells as they might be sign of sandy dead clams.

Step 2

Drizzle extra virgin olive oil in a large pan, add the chopped garlic and chilli and fry until golden on medium heat. After 2 minutes add the clams, increase the heat, pour the white wine in and cover with a lid. Let it cook for 3-4 minutes until all the clams are open. The result should be open clams still attached to their shells, and a good amount of delicious savoury cooking juices left on the bottom of the pan. With a strainer remove the clams but leave the juice in the pan so that we can cook the pasta directly inside without overcooking the clams.

Step 3

Cooking pasta like a risotto is not as common but it works a treat to keep it al dente and to thicken loose sauces. Add more water to the pan and add the spaghetti. Cover with a lid and cook for a few minutes to softened before you actually mix the or you will break them. Stir occasionally and cook for about 10/11 minutes adding little amounts of water as you go.

Step 4

When the spaghetti are cooked but al dente, reduce the heat, put the clams back into the pan with the pasta and add an extra drizzle of olive oil, the lemon zest and chopped parley. Stir and toss well for 1 minute until creamy. Remember to season with salt after tasting at this stage as clams are already salty. Turn off the heat, and serve straight away.