Perhaps one of my favourite Italian pasta dishes; spaghetti vongole was something I first tried outside of Viareggio nearly ten years ago. Freshness is key for this dish, make sure the clams are alive and fresh and buy the best that you can afford.
By all means, make the spaghetti yourself, but for me, this lends itself entirely to shop-bought spaghetti.
- 1 pack of spaghetti
- 2 garlic cloves, peeled
- ½ a red chilli, finely chopped
- 1 kilo fresh clams
- 100ml of dry white wine
- Juice of ½ a lemon
- 1 tbsp. of finely chopped parsley
- Extra virgin olive oil
- Salt and pepper
- Bring a large pan of salted water to the boil and cook the spaghetti as per the pack instructions until al dente.
- In a large saucepan over a medium heat, add a glug of olive oil. Bash the garlic and add to the pan to infuse the oil. Sprinkle in the chopped chilli and tip in the clams. Pour in the white wine, squeeze in the lemon juice and pop a lid on the pan, steaming the clams for 2-3 minutes or until they've all opened up. Discard any that remain closed.
- Turn off the heat, drain the pasta, saving a little pasta water, and add the spaghetti into the pan of clams. Mix well, adding a little pasta water to create a silky sauce. Add in the chopped parsley and season with pepper.
- Serve onto a platter with a good drizzle of extra virgin olive oil.