Spaghetti with Clams (Spaghetti Alle Vongole)
Instructions
Wash the clams and place them for about 6 hours to drain into a bowl filled with sea water or in water to which you've added, per litre, 30 g of coarse sea salt.
After this time put them in a colander and wash them thoroughly under running water.
Boil water for the pasta and, waiting for that bubble, take a large frying pan and FRY in oil, garlic and chilli.
As soon as garlic will have taken the color, pour the wine and after a minute the clams.
Turn often and, once opened, assaggiatele to see if there is no need to add salt.
Cook spaghetti al dente, drain them leaving them very wet and pour into the pan of clams.
Let them add lively focus, sprinkle parsley and serve immediately.
Ingredients and dosing for 4 persons
- 500 g of type pasta spaghetti
- 1200 g of clams
- 1 clove of garlic
- 1 glass dry white wine
- 2 tablespoons of chopped parsley
- 12 tablespoons of olive oil
- Hot pepper (optional)