Spaghetti alle Vongole

Name: Spaghetti alle Vongole
Yield: 3 servings
Cuisine: Italian
Ingredients: 200g spaghetti; 1kg fresh clams, purged of sand; 3 cloves garlic, sliced; 1 small dried chilli, crumbled; 100ml dry white wine; A large handful of parsley, chopped; 5 tbsp extra-virgin olive oil

Spaghetti alle vongole/spa-GET-tee AL-leh VON-go-leh/

Also known as: Spaghetti with Clams, Vongole, Linguine alle Vongole

About this dish

Spaghetti tossed with fresh clams, garlic, chilli, white wine and parsley in their own briny juices.

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Ingredients

🍝200g spaghetti

🦪1kg fresh clams, purged of sand

🧄3 cloves garlic, sliced

🌶️1 small dried chilli, crumbled

🍷100ml dry white wine

🌿A large handful of parsley, chopped

🫒5 tbsp extra-virgin olive oil

Method

Serves 3

Cook the spaghetti in salted water until 2 minutes short of al dente.

Meanwhile warm the garlic and chilli in the olive oil, add the clams and wine, cover and cook until they open. Discard any that stay shut.

Drain the pasta, keeping some water, and add it to the clams.

Toss over the heat for 2 minutes, adding pasta water, until the sauce turns silky.

Stir in the parsley and serve at once.

✓ What Makes it Authentic

A Neapolitan classic and a Christmas Eve favourite; the 'bianco' version has no tomato and no cheese.

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