Basic Italian Cooking Course – Lesson 7 Spaghetti Alle Vongole
This is a very easy and simple pasta dish I like with fresh short neck clams. Cook them with lots of garlic and white wine and let he pasta soak in the rich and aromatic sauce from the shellfish. Serve with a glass of white wine to pair with the dish.
- 200g spaghetti or linguine
- 12 pieces short neck clam
- 1 tablespoon garlic (minced)
- 1 gherry tomato (diced)
- ¼ teaspoon chili pepper flakes
- fresh parsley leav
- 120mo white wine
- olive oil
- salt & pepper
Bring a large pot of lightly salted water to boil. Add the pasta and cook until 2 minutes before al dente, according to the package instructions. Reserve a 200ml of the pasta water, then drain the pasta.
Add the olive oil, then add garlic and chili flakes. Saute until fragrant but not browned. Add the wine and clams, increase heat to high. Cover and cook until the clams open. Then transfer the clams to a bowl.
Add half of the pasta water to the same pan and bring to a boil. Add the pasta and cook, tossing constantly and adding more water as needed. Cook until the pasta is al dente and has absorbed some of the sauce.
Remove from heat. Toss in the clams and garnish with parsley. Serve immediately.