Spaghetti alle vongole
Spaghetti with clams, garlic, parsley and white wine.
Active time25 min
Cooking15 min
Total2 h 30 minResting : 2 h
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Ingredients
- 3 cloves of garlic
- 15 g parsley
- 1 kg live clams
- 20 ml olive oil
- 360 g dried spaghetti
- 150 ml dry white wine
Preparation
Ask the fishmonger whether the clams have already been purged of sand. If not, refrigerate them in salted water for 2 hours, then rinse. Discard any with broken shells or that remain open after gentle pressure is applied.
1 kg live clams- mixing bowl
- colander
Cook the spaghetti in boiling water according to the packet instructions. Reserve 1 cup of the cooking water before draining.
360 g dried spaghetti- saucepan
- cup
- colander
While the pasta cooks, peel and finely slice the garlic, then rinse and chop the parsley. Heat the oil, sauté the garlic for 1 minute, then add the clams and wine. Cover for 5 to 7 minutes. Discard any clams that remain closed.
3 cloves of garlic15 g parsley20 ml olive oil150 ml dry white wine- knife
- frying pan
- lid
Add the spaghetti and parsley to the frying pan. Toss for 1 minute, adding a little cooking water if necessary.
- frying pan
- spoon
Allergens
- Gluten
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration