Spaghetti alle Vongole
Spaghetti with fresh clams in an aromatic sauce of white wine, olive oil, garlic, chili, and flat-leaf parsley.
- 75 min
- 619 kcal / serving
- medium
- Protein
- 22.5 g
- Fat
- 22.3 g
- Carbs
- 74.5 g
Contains: molluscs, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 kg clams (Vongole)
- 200 g spaghetti
- 4 tbsp olive oil
- 2 cloves garlic
- 1/2 red chili pepper
- 150 ml dry white wine
- 1/2 bunch flat-leaf parsley
- salt
- pepper
Method
- Rinse the clams thoroughly under cold water. Then soak them in a bowl with cold salted water for at least 30 minutes to 1 hour to allow them to expel sand; discard any already open or damaged clams.
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package instructions until al dente, reserving some of the pasta water.
- Heat the olive oil in a large pan. Peel and thinly slice the garlic, deseed and finely chop the chili pepper; sauté both briefly in the hot oil.
- Add the soaked and drained clams and the white wine to the pan. Cover the pan with a lid and cook the clams over medium heat for 3 to 5 minutes until they open; discard any unopened clams.
- Add the cooked spaghetti directly from the pot to the clams in the pan. Roughly chop the parsley and add it as well.
- Mix everything well and add a splash of reserved pasta water if needed to create a creamy sauce. Season with salt and pepper to taste and serve immediately.
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