Spaghetti alle Vongole
Preparazione 30 min · Cottura 20 min · Riposo 2 h · Porzioni 4 · Difficoltà Media
Procedimento
Purge the clams 2 hours in cold water with 30 g salt per liter, changing the water once. Scrub, and discard any that stay open when tapped.
2 h 10 min
Warm the oil with the crushed garlic, parsley stems, and chile in your widest pan until the garlic turns ivory.
4 min
Raise the heat, add the clams (and wine if using), cover, and let them open in the steam, shaking the pan, 3 to 4 minutes.
4 min
Tip everything into a bowl. Strain the liquor through a fine sieve back into the pan; shell half the clams, keep the rest dressed.
8 min
Boil the spaghetti in lightly salted water and lift them out 3 minutes early, straight into the simmering clam liquor.
8 min
Finish the pasta in the pan, tossing and adding pasta water as it drinks, until al dente in a sauce that clings. Return all the clams for the last minute.
4 min
Off the heat, rain in the chopped parsley and a thread of raw oil, toss hard to emulsify, and serve immediately.
I consigli della nonna
Consigli in cucina
The sieve is sacred. One grain of sand cancels an hour of care. Strain the clam liquor even if it looks clear; especially when it looks clear.
Undercook, then finish in the sea. The pasta’s last minutes in clam liquor are where the dish happens; spaghetti drained fully cooked can only be coated, never converted.
With a dozen cherry tomatoes blistered in the oil first it becomes vongole in rosso, a summer dialect; the white version remains the mother tongue.
