Spaghetti alle Vongole is a classic Italian pasta dish from the coastal region of Campania, known for its simplicity and rich flavors. Made with tender clams, garlic, olive oil, white wine, and a touch of parsley, this dish perfectly balances the briny taste of the sea with a light, savoury sauce. It's a delicious and elegant recipe that's quick to prepare, making it a favourite for seafood lovers.

Ingredients:

• 400g Spaghetti

• 1kg Fresh Clams

• 1 handful of Fresh Parsley, chopped (reserve some stems)

• 5-6 Cherry Tomatoes, halved

• 3-4 cloves of Garlic, crushed

• 4 tbsp Extra Virgin Olive Oil

• 125ml Dry White Wine

• Salt (to taste)

Method:

• Before you start, sterilise the clams by soaking them in salted water for a couple of hours. This helps remove any sand.

• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 7-8 minutes until al dente (about 2 minutes less than the package instructions). You’ll finish cooking the pasta in the sauce.

• While the pasta cooks, heat the olive oil in a large, deep pan over medium heat. Add the crushed garlic and sauté until fragrant but not browned (1-2 minutes).

• Toss in the halved cherry tomatoes and the reserved parsley stems. Sprinkle with a pinch of salt. Cover the pan and let the tomatoes soften and release their juices, about 2-3 minutes.

• Add the clams to the pan, pour in the white wine, and increase the heat to high. Cover the pan and allow the clams to steam for 3-4 minutes, until they open. Discard any clams that remain closed.

• Once the clams are ready, remove the garlic and parsley stems from the pan.

• Drain the spaghetti (reserving some of the pasta water) and add it to the pan with the clams. Toss everything together, and if the pasta seems dry, add a splash of the reserved pasta water to loosen it up.

• Remove the pan from the heat. Sprinkle with freshly chopped parsley and drizzle with a bit more olive oil. Toss once more to combine all the flavors.

• Serve the pasta immediately and sprinkle a bit of chopped parsley over it. You may also wish to drizzle some extra virgin olive oil on it.

Pairing Suggestions:

Serve the Spaghetti alle Vongole immediately, accompanied by a glass of dry white wine if you like.
This classic Italian dish is simple yet packed with flavor, transporting you straight to the sunny Amalfi Coast with every bite. Buon Appetito!

Useful Kitchen Tools:

12-Inch Professional Kitchen & Cooking Tweezers
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