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Ingredients
350–400 g spaghetti
1 kg fresh clams
2 garlic cloves
150 ml dry white wine
4 tbsp extra virgin olive oil
Fresh parsley, chopped
Grated bottarga (optional)
Salt and black pepper, to taste
For the toasted breadcrumbs:
50 g breadcrumbs
1 tbsp extra virgin olive oil
Method
1. Prepare the clams
Soak the clams in salted cold water (30 g salt per liter) for at least 2–3 hours to purge sand.
Rinse well.
2. Make the clam shell broth
After shelling about two-thirds of the clams, keep the shells.
In a pot, toast the shells for a few minutes, then cover with 500 ml cold water.
Bring to a boil, then simmer for 15–20 minutes.
Strain the broth, return it to the pot, season lightly with salt, and keep warm.
3. Cook the clams
In a large pan, heat a drizzle of olive oil with one garlic clove and parsley stems.
Add the clams, pour in the white wine, cover, and cook over high heat until they open.
Remove from heat as soon as they open, set aside, and strain the cooking liquid.
4. Prepare the crispy breadcrumbs
In a non-stick pan, heat the olive oil.
Add the breadcrumbs and toast until golden and crunchy.
5. Cook the spaghetti
Cook the spaghetti for 3 minutes in the clam shell broth.
In the pan, add the strained clam cooking liquid.
Add the drained spaghetti and continue cooking, adding the clam broth little by little, until al dente.
Turn off the heat, add the cooked clams, a drizzle of olive oil, chopped parsley, and grated bottarga if using. Mix well.
6. Plate
Serve the spaghetti hot.
Garnish with some clams in their shells and sprinkle with toasted breadcrumbs.
Enjoy! #shorts #vongole #pasta #easyrecipe #recipe #italiafood #cooking
Dining and Cooking