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Real Spaghetti With Clams

It's lunchtime, and after a long swim, you crave something simple yet delicious. These are the perfect conditions to enjoy a plate of spaghetti alle vongole!
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: Italian
Servings: 4

Ingredients

  • 1 Kg Clams
  • 280 g Spaghetti
  • extra virgin olive oil
  • 2 Cloves of garlic
  • parsley
  • salt

Instructions

  • Instructions
    • Purge the clams: Soak them in salted water for at least 1 hour to remove sand. Rinse well.
    • Cook the pasta: Boil salted water and cook the spaghetti until al dente. Reserve some pasta water.
    • Sauté the garlic and parsley stems: In a large pan, heat olive oil over medium heat and sauté the minced garlic along with the parsley stems until fragrant.
    • Steam the clams: Add the clams to the pan, cover with a lid, and let them open over medium heat (about 5 minutes). Discard any unopened ones.
    • Combine: Add the drained spaghetti to the pan, toss with the clams, and mix well. If needed, add a bit of reserved pasta water to create a light sauce.
    • Finish: Remove the parsley stems, sprinkle with fresh chopped parsley, and drizzle with extra olive oil. Serve immediately.