Spaghetti alle vongole

096 0


INGREDIENTS (4 people)

360g spaghetti (or linguine)
1 kg clams
16 cherry tomatoes
3 anchovy fillets
100 ml dry white wine (optional)
3 garlic cloves, minced
Finely chopped parsley


Basic Techniques needed:
How to cook pasta

Spaghetti alle Vongole is a very simple dish that will definitely impress your guests.
Follow this process and you will get the true taste of the sea:

  1.  Mince the garlic and chop the parsley
  2. Steam the clams (see Clams for details):
    Thoroughly wash the shells, discarding any broken ones
    Steam in a pan, lid on, until they open up
    Discard the shells that didn’t open
    Filter the liquid
  3. Shell about half of the clams, leaving the other half in the shell
  4. Peel the tomatoes: prick their skin with the tip of a knife and plunge them into the bolilng water in the pot you will use for the pasta, then put them in a bowl filled with cold (better iced) water;
  5. In 2 tbsp. olive oil, shallow fry the minced garlic on very low heat, being very careful it doesn’t get brown (burnt garlic will ruin your dish), about 1 minute, then add the anchovy fillets
  6. When the anchovy fillets have dissolved into the oil, add the liquid from the clams and 100 ml water or white wine if using it;
  7. Peel the tomatoes, quarter them and add them to the sauce; cook on low heat
  8. When the liquid has reduced to 1/3, add the clams, including the shelled ones
  9. Cook the pasta in plenty of salty water (see How to cook pasta)
  10. Add the sauce to the cooked pasta, sprinkle with finely chopped parsley and serve
    TIP: instead of cooking the pasta completely, drain it a couple of minutes before the cooking time indicated on the packaging and finish it off with the sauce, adding a few tbsp. of its cooking water to prevent it form becoming too dry; the pasta will absorb all the flavours. NOTE: in this case, add the clams at the very end to avoid overcooking them