Spaghetti alle Vongole

By Culiora

An Italian coastal classic featuring clams, garlic, white wine, and parsley. The natural brininess of the clam liquor emulsifies with olive oil and starchy pasta water to create a silky sauce that clings perfectly to the pasta.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 1 kg fresh clams (vongole), thoroughly rinsed
• 400 g good-quality spaghetti
• 4 clove garlic cloves, thinly sliced
• 0.5 tsp dried chili flakes (peperoncino)
• 1.5 dl dry white wine
• 4 tbsp good-quality olive oil
• 1 dl flat-leaf parsley, finely chopped (stems and leaves separated)
• 1 tbsp salt for the pasta water

Instructions

1. Purge and prep the clams: Gently tap any open clams against the counter—discard any that do not close, as well as any with cracked shells. Soak the clams in cold salted water (about 30 g salt per liter of water) for 30 minutes to purge any residual grit, then rinse thoroughly under cold running water.
2. Bring a large pot of water to a rolling boil. Add the salt (use less salt than usual, as the clams release plenty of natural brininess). Drop in the spaghetti and cook until 2–3 minutes shy of al dente. Reserve at least 2 dl of the pasta cooking water before draining.
3. Heat 3 tbsp of the olive oil in a large, deep skillet or sauté pan over medium heat. Add the garlic, chili flakes, and finely chopped parsley stems. Sauté gently for 1–2 minutes, making sure the garlic does not take on any color.
4. Increase the heat to high and add the clams. Pour in the white wine and immediately cover with a tight-fitting lid. Steam vigorously for 2–4 minutes, shaking the pan once or twice, until the clams have opened completely. Remove the pan from the heat and discard any clams that remain shut.
5. Transfer the par-cooked spaghetti directly into the skillet along with 1 dl of the reserved pasta cooking water. Toss and stir vigorously over medium-high heat for 1–2 minutes, allowing the clam juices, oil, and pasta starch to emulsify into a glossy, velvety sauce. Add a splash more pasta water if the pan looks too dry.
6. Remove the pan from the heat. Fold in the chopped parsley leaves and drizzle with the remaining tablespoon of olive oil. Serve immediately in warm pasta bowls.