Spaghetti with le Vongole (clams)
It is a delicious Italian recipe prepared in wonderful and varied ways that you will be able to feast on all along the Tuscan coast.
500 grams of spaghetti
6 spoonfuls of olive oil
2 minced garlics
a bit of parsley
1¼ kg of clams
1 little glass of white wine
Put the clams in salted water for an hour approximately for sand to be removed. In a pan, lightly brown the garlic on low flame and add the chilli pepper and parsley.
When the garlic starts brown lightly, add the clams and a pinch of salt, then the white wine. Let it evaporate for a minute while stirring from time to time. After that, cover the pan for the clams to open completely.
While the clams are opening, boil water for the pasta. When water reaches its boiling point, put the pasta in it and take it out when it is “al dente”.
Once pasta is drained thoroughly, put the pasta in the pan you are cooking the clams in. When everything is well mixed, put it on a low flame for a couple of minutes and stir for the pasta to impregnate well with the flavour of clams. Then, serve immediately.
Back to Recipes