Spaghetti with Steamed Clams — Spaghetti alle Vongole Veraci
The Neapolitan classic of spaghetti tossed with palourde clams steamed open in white wine, garlic, parsley, and chilli, the briny clam liquor reducing into the pasta water to coat every strand in salty shellfish silk.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Discard clams that don't close when tapped. Rinse live clams thoroughly under cold water. Slice 10 garlic cloves. Chop 8 tbsp flat-leaf parsley finely. Bring a large pot of salted water to boil for pasta.
Bloom
Heat 1/2 cup + 2 tbsp olive oil in a large wide deep pan over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic is pale gold—do not brown.
Steam
Add cleaned clams in a single layer. Pour 300ml white wine immediately and cover tightly. Steam over medium-high heat 5 to 6 minutes, shaking midway, until clams open. Discard any unopened clams.
Build
While clams steam, cook 200g spaghetti for 8 minutes until just under al dente. Reserve 200ml pasta water before draining. Transfer two-thirds of open clams to a bowl; keep remaining third in the pan with all broth.
Saute
Add drained spaghetti and 6 tbsp pasta water to clam pan. Toss vigorously over medium heat 90 seconds until pasta absorbs broth and turns glossy, adding more pasta water if needed. Return reserved clams, toss 30 seconds to warm through.
Finish and plate
Stir half the parsley through off the heat. Plate in warm wide bowls, scatter remaining parsley and 0.5 tsp black pepper total, drizzle 2 tsp extra virgin olive oil total, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.