Spaghetti with vongole
Simple, elegant and tasty, this amazing recipe is the best way to taste the real Italian taste.
Servings 4
Ingredients
- 1 kg fresh vongole
- 2 tbsp extra virgin olive oil
- 400 gr of spaghettoni
- 1 clove garlic
- parsley
- salt and pepper to taste
- chili flakes optional
Instructions
- Purge the clams in salted water to get rid of any grit.
- Turn the heat on low and sauté the garlic clove in olive oil. Add chili flakes if you prefer or anchovy paste.
- Turn the heat on high and add the clams. Immediately cover and steam until they open. You can add a splash of white wine if you wish.
- If you are using frozen clams, put the clams straight from the freezer.
- Toss in al dente cooked spaghetti, finish with fresh parsley, freshly ground black pepper and a drizzle of extra virgin olive oil.
