Spaghetti alle Vongole
Equipment
Ingredients
Main Ingredients
fresh vongole (clams) (fresh, cleaned)
1000 g
spaghetti (dried)
300 g
garlic (fresh)
2 cloves
fresh parsley (chopped)
1 bunch
lemon (fresh)
1 piece
extra virgin olive oil (liquid)
100 ml
sea salt (fine)
5 g
Instructions
Clean the vongole
Place the vongole in a large bowl of water generously salted with sea salt. Let them soak for 2 hours to expel any sand.
Drain the vongole
Filter vongole into a colander to drain, set the vongole aside.
Heat the oil and aromatics
Pour a generous amount of extra virgin olive oil into a large pan over low heat. Grate the garlic directly into the pan and add half of the chopped parsley, reserving the rest for garnish.
Cook the vongole
Add the vongole to the pan and stir to coat them in the garlicky oil. Turn the heat to medium-low, add one ladle of water and a small teaspoon of sea salt. Cover and cook for 5 minutes.
Strain the clam sauce
Remove the lid, stir the vongole, and pour the contents through a colander set over a bowl to catch the sauce. Set the vongole and filtered sauce aside.
Cook the spaghetti
Bring a large pot of water to a boil, add rock salt, and cook the spaghetti according to the package instructions.
Prepare the sauce
Wash the pan and return it to very low heat. Pour the filtered clam sauce back into the pan. Cut the lemon in half, squeeze one half into the pan, and stir gently to combine.
Combine pasta with sauce
Set aside 1 mug of pasta water and use tongs to transfer the cooked pasta directly into the pan with the sauce. Toss or stir briskly, adding a splash of reserved pasta water as needed.
Serve the pasta
Serve immediately garnished with the remaining chopped parsley.
Original recipe
Storage
Best consumed immediately. Clams should not be stored once cooked.
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