Metric:
1.5 Kg Vongole
( Clams )
400gr Spaghetti
Extra Virgin Olive Oil
Bunch of Parsley
4 Garlic Cloves
Salt and Freshly Ground Pepper
( to taste )
Photo: Sara Harris
TRADITIONAL ITALIAN RECIPE: In Rome, most “vongole veraci,” characterized by variegated shells about 1 1/2 inches wide and by two little “horns” (siphons), are actually farmed Japanese littleneck clams rather than the prized, and increasingly rare, native species.
They are most commonly used in spaghetti alle vongole, part of the pantheon of Roman pastas, carbonara, cacio e pepe and gricia are others, whose sauces are created directly on the cooked pasta. That means the dish is easy to put together but hard to fake: timing, temperature, an experienced hand and, especially, undivided attention make all the difference.
Pasta with clams sounds fairly self-explanatory – but, as with any self-respecting Italian recipe, things are never quite so simple.
Garlic and chilli should be softened in a pan, and then joined by clams and white wine, and left to steam away for a couple of minutes. Once the shells are open, the whole lot is tossed with spaghetti, sprinkled with chopped parsley, and served.
Allow the pasta to sit in the sauce for a minute or so to absorb a little of it the sauce. It improves the flavour of the entire dish.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Thoroughly clean the Clams to remove any sand placing them in a bowl overnight covered completely in salty water.
02 - Rinse them well and drain the water.
03 - Place them into a hot pot wit very little water in, cover tightly, and leave them to steam until completely opened.
04 - Once the Clams open turn off the heat, remove them from the juices and filter them with a sieve to remove the left sand.
05 - Keep the cleaned Juice on the side.
06 - Saute the Garlic over medium heat until it turns Gold.
07 - In the meantime, start cooking the Spaghetti.
08 - Add to the Oil the filtered Clam Juice and mix until well combined.
09 - Add the Clams, and let them sauté with the Parsley and some Ground Black Pepper.
10 - Remove the Spaghetti off the heat when they are al dente.
11 - Drain the Spaghetti and move them in the pan to finish cooking.
12 - Sprinkle some Parsley. Serve.
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