How to prepare the real Italian recipe of Spaghetti with Clams or “Spaghetti con le Vongole”
Spaghetti Pasta with clams is one of the most famous dishes of the Campania Region but loved throughout Italy from north to south.
Ingredients for 6 people
- 600 grams Spaghetti Pasta (like De Cecco)
- 2 kg of Clams
- 5 cloves of Garlic
- Parsley as you prefer
- 7 tablespoons of Extra Virgin Olive Oil
- Chilly as preferred
1. One hour before cooking the clams leave them to soak in a bowl with water and salt, in order to remove the excess of sand, then wash them very well. Add to a pan about 5 tablespoons of Extra Virgin Olive Oil and 3 cloves of garlic, add the clams and cook until all will be open. Garlic and chilli will be softened in a pan, with clams and white wine, and left to steam for few minutes.
2. Remove the cooking water from the clams, and filter it carefully, all shelled clams, just leave some with the shell for the presentation of the dish if you wish, and fry them in a pan with two tablespoons of Extra Virgin Olive Oil and 2 cloves of garlic, chilly, include a large sprig of parsley and chilly or pepper as you wish. Once the shells are open and pan-fried, the whole lot is added to the pasta, in this case, spaghetti “al dente”, sprinkled with chopped parsley, and served. Do not forget to allow the pasta to rest in the sauce for a minute or so to absorb it, improving the flavour of the entire dish.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!