Spaghetti alle Vongole - Clam Spaghetti
- 320g high quality spaghetti
- 1 big garlic clove
- 2lb of clams
- 1 bunch of fresh parsley
- Fine salt
- Extra virgin olive oil
- Coarse salt
- Black pepper
Make sure there are no broken or empty shells, these clams will have to be discarded. Put clams in a sieve and beat them repeatedly in the sink to eliminate the shells that have sand in them. Eliminate the ones that open after the beating.
For thorough cleaning, set the clams sieve in a bowl with water and coarse salt for 2-3 hours.
In a pan, heat a little oil then add the garlic. As the garlic starts adding flavor to the oil, drain clams well and dip them in the hot pan, close the lid and let cook on high heat for a few minutes.
The clams will have opened with the heat. If not all of them are open, shake the pan from time to time. Once the clams are all open, immediately turn the heat off and collect the juice that was formed during the cooking process. Don’t forget to discard the garlic!
Meanwhile, cook the spaghetti in plenty of salted boiling water and drain halfway through cooking.
Pour the clam sauce into a pan, add the spaghetti and continue cooking using a little water from the boiling process.
When pasta is cooked to your liking, add clams and chopped parsley, saute for another 30 seconds and serve immediately!