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Spaghetti alle Vongole

dinnerItalian
Author
Gianluca Ruggieri
Sourcehttps://www.tiktok.com/t/ZP83MSWhk
Ingredients
produce
  • ✓parsley (chopped)
  • ✓garlic (crushed)
  • ✓parsley stems
  • ○chilli
protein
  • ○1 kg fresh clams (purged)
grain
  • ✓400 g spaghetti (very al dente)
pantry staple
  • ✓olive oil
  • ○white wine
  • ✓water
Instructions
  1. Purge 1 kg fresh clams in salted water for 45 minutes, then rinse.
  2. Sauté crushed garlic, parsley stems, and chilli in olive oil for 3-4 minutes.
  3. Add wine and water to the clams, then add everything to the pan and cover.
  4. Cook until the clams open, then remove them and filter the liquid twice.
  5. Shell half the clams.
  6. Cook 400g spaghetti until very al dente, then transfer into the clam liquid and finish cooking with olive oil.
  7. Add chopped parsley and shelled clams, tossing until super creamy.
  8. Plate with shell-on clams and enjoy.