Spaghetti with Clams

Spaghetti con le Vongole

Spaghetti al dente with clams, tomato, garlic, parsley and their tasty cooking liquid.

4 servings

Easy

Spaghetti with clams is a first course With a seafood flavor, it's perfect for a lunch or dinner where you want to bring an intense yet balanced sauce to the table. The sweetness and acidity of the tomato complement the savory flavor of the clams, while garlic, parsley, and pepper complete the flavor profile without overpowering the delicate flavor of the molluscs. The ideal consistency comes from the combination of the pasta, cooked very well, and the al dente, and a fluid but well-blended sauce, enriched by the water released by the clams and appropriately filtered. The final cooking in skillet It allows the spaghetti to absorb the sauce and bind the flavors. This recipe is considered a traditional preparation.

Instructions

Voice reading

8 steps · natural Italian voice

Clean and wash clams

Wash the clams thoroughly, removing any residue from the surface. Make sure they are whole and clean before cooking, so the juice released will remain as clear as possible and suitable for flavoring the sauce.

Open the clams

Pour a tablespoon of oil in a large skillet, add the clams, cover and sauté them over high heat for a few minutes. Wait for the shells to open; stop cooking when the clams are open and save all their liquid.

Prepare the flavored oil

Heat in another skillet half a glass of oil with the clove of garlic Mashed. Let it brown until golden and fragrant, then remove or chop it according to the instructions, being careful not to burn it to avoid bitter notes.

Cook the tomato

Pour into the oil canned whole peeled tomatoes, deseeded and cut into pieces. Salt and cook over medium heat until the tomato softens and the dressing reaches a smooth consistency, without excess liquid.

Add the filtered water

Strain the water released by the clams through a very fine cheesecloth and pour it into the sauce. Stir and let it simmer gently, so the liquid integrates with the tomato sauce without leaving any sandy residue.

Add the clams

Add the clams to the sauce only at the last moment. Heat them until the sauce returns to a simmer, then turn off or reduce the heat: prolonged cooking will make the clams less tender.

Cook the spaghetti

Bring to a boil Cook the spaghetti in plenty of salted water. Drain well. al dente, when the central part still retains a slight resistance, so they can complete the cooking directly in the skillet with the seasoning.

Vigorously stir and complete

Transfer the spaghetti into the skillet Add the sauce and season, stirring thoroughly. Garnish with chopped parsley and freshly ground pepper; serve when the pasta is well coated and the sauce is evenly distributed.

Chef's Tips

Drain the spaghetti very well al dente and let them flavour directly in the sauce: they will finish cooking by absorbing the water from the clams and forming a more blended sauce.