Spaghetti alle Vongole (Spaghetti with Clams) is a seafood dish par excellence, a classic of the Neapolitan tradition and in general of the Italian traditional cuisine. Everyone has his own recipe, who adds vegetables, who tomatoes for a ‘red’ version, who season with bottarga, there are many variations.
We propose just the easier and most classic recipe. A very easy recipe that gives great flavor to spaghetti. A the wonderful taste of sea that the condiment gives to pasta.
The secret of success of Spaghetti alle Vongole is the quality of the ingredients and the correct cleaning of the clams. Prefer fresh clams always!
For the recipe of spaghetti with clams, let the clams drain for a few hours in fresh water and salt (70gr for 1 liter of water), which you will change several times, to remove the sand contained in the clams.
Put the clams in a large pan with 2 tablespoons of oil, a crushed clove of garlic and a small tuft of persley. As soon as they are opened, remove them from the fire and eliminate those that remained closed.
Strain the water that the molluscs have emitted by opening and pass it through a fine colander, collecting it in a container.
Heat 2 tablespoon of oil in a pan and add two cloves of garlic, which you will remove as soon as they have taken on a bit of color. Add 1/2 cup of white wine, clams water and let it boil. Add shells and pepper to this saucepan.
Meanwhile cook the spaghetti, drain them "al dente" and sauté in the pan with the clams. Add plenty of chopped parsley. Serve immediately, hot.
We suggest to use excellent fresh clams to enjoy the delicious taste and freshness of the product.
If you want to give color, add some fresh tomatoes.
As a substitute for pepper, try fresh chili peppers!