SPAGHETTI WITH CLAMS

A simple but classic Italian seafood delight

"Spaghetti alle Vongole" is a quintessential Italian pasta dish that captures the essence of coastal Italian cuisine, particularly of the regions of Lazio and the Amalfi Coast. The minimalist approach to ingredients and preparation reflects the Italian culinary philosophy of letting high-quality, fresh ingredients speak for themselves.  

In fact, this recipe is cherished for its simplicity and the way it highlights the delicate flavors of fresh clams, which might be the reason why many people not keen on seafood flavors are curiously enough big fans of this dish!  

Italians often serve it during special occasions during the warmer months and festive gatherings by the sea, but it is also a beloved choice for family meals; best enjoyed with a glass of crisp white wine like Vermentino.  

Nutritionally, Spaghetti alle Vongole is a healthy and balanced dish, low in fat and calories, that provides an excellent source of lean protein, omega-3 fatty acids, and essential minerals, antioxidants and vitamins.

A little history

Clams have been a vital part of Mediterranean cuisine since ancient times. The origins of ‘Spaghetti alle Vongole’ are deeply rooted in Italian coastal communities of Naples and the Amalfi Coast where fishing has been a way of life for centuries.  

The abundance of fresh seafood in these areas naturally led to the creation of dishes that highlight the flavors of the sea. This dish likely emerged as a way for fishermen to use their fresh catch in a simple and satisfying meal. Over time, it became a beloved part of Italian culinary tradition, and also a staple in Italian restaurants worldwide.  

Its enduring popularity is a testament to its perfect balance of simplicity and flavor, making it a true classic in Italian cuisine.  

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INGREDIENTS👇🏻

• 1kg | 35.3oz clams

• 320g | 11.3oz spaghetti or linguine pasta

• 70ml | 2.46fl oz white wine

• 3 cloves of garlic

• fresh parsley

• crashed chili flakes to taste

• extra virgin olive oil

• coarse sea salt

The recipe step by step

1. Purge the clams in salty water for at least 1 hour, then wash well and drain
   

2. Separate the parsley stalks from the leaves, and chop the leaves finely
   

3. Add the stalks in a pan with a generous amount of extra virgin olive oil, 3 peeled cloves of garlic and crashed chili flake to taste
   

4. Let them sizzle on low heat until garlic turns golden brown, then remove the garlic and add to the pan clams and white wine
   

5. Turn the stove up to medium heat, cover with a lid and cook until all the clams pop open
   

6. Turn off the heat and remove from the pan the parsley stalks and the clams
   

7. Discard all the clams that did not open - do not attempt to open them yourself! They might be cause of food poisoning
   

8. Deshell half of the clams
   

9. Salt your pasta water when it reaches the boil and cook the pasta up to 6 minutes before its cooking time ends
   

10. Drain the pasta and add it in the pan with the clams cooking juices, sauté for the last 6 minutes by adding pasta cooking water little by little, as needed; stir regularly

    
    
    
    

11. When pasta is cooked al dente add to the pan both shelled and deshelled clams, and the chopped parsley [leave a little aside for your plates decoration]; stir thoroughly to combine the flavors

    
    
    
    

12. The tricky part is to not let the pasta dry in the pan, so a helpful hack is to add a splash of extra cooking water to create a creamy texture with the clams juice while stirring at the end – not too much though, or you’ll get a soup and risk to overcook the pasta while attempting to reduce the sauce!

    
    
    
    

13. Plate quickly, remembering to decorate with some shelled clams, and enjoy! 😋