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Finished and plated dish: Spaghetti alle Vongole with Lemon and Parsley
Fotografía del plato terminado: Spaghetti alle Vongole with Lemon and Parsley
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Spaghetti alle Vongole with Lemon and Parsley

Por Álvaro (RecetAI)•Actualizada recientemente
Italy (Tyrrhenian Coast)
Olivo, sol y sal, Cena romántica
SeafoodDairy-FreeTraditionalMediterranean
  • 4
    servings
  • 612 kcal/serving
  • medio

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Quality spaghetti (or linguine)

    400 g

  • Fresh live clams (purged in salted water)

    1000 g

  • Garlic cloves, thinly sliced

    4 units

  • Dry white wine

    150 ml

  • Extra Virgin Olive Oil

    75 ml

  • Dried chili pepper (or chili flakes, optional)

    1 unit

  • Fresh flat-leaf parsley, roughly chopped

    15 g

  • Fresh lemon juice

    15 ml

  • Coarse salt (for the pasta water)

    20 g

Utensils needed

    About this recipe

    Spaghetti alle Vongole is the supreme expression of Italian coastal pasta.

    Six simple ingredients (spaghetti, fresh clams, garlic, dry white wine, olive oil, and parsley) are alchemically transformed into an explosive marine symphony.

    This is the 'in bianco' version (no tomato), where the absolute star is the incredibly salty, mineral broth released by the clams as they open.

    That concentrated, emulsified broth wraps each spaghetti strand like a marine silk mantle.

    Instructions

    1
    Step 1

    Step 1

    PURGING THE CLAMS: If not already purged, submerge them in a large bowl of cold water with 2 tablespoons of coarse salt for at least 1 hour (2 is better). Change the water once. This forces them to expel all their interior sand. Discard any clam that is open and doesn't close when tapped.

    You will need:

    1 kgFresh live clams (purged in salted water)
    2
    Step 2

    Step 2

    Bring a large pot of abundant water to a rolling boil. Salt generously (it should taste like the sea). Add the spaghetti and cook them 2 MINUTES LESS than the package instructions (they will finish cooking in the pan with the sauce).

    You will need:

    400 gQuality spaghetti (or linguine)GenerousCoarse salt (for the pasta water)
    3
    Step 3

    Step 3

    MEANWHILE, in a VERY wide, deep skillet (or shallow casserole), heat the olive oil over medium heat. Add the sliced garlic and whole dried chili. Gently fry until the garlic is pale golden and fragrant (watch carefully, only 1 minute). Never burn it or you ruin EVERYTHING!

    You will need:

    5 generous tablespoonsExtra Virgin Olive Oil4 clovesGarlic cloves, thinly sliced1 unitDried chili pepper (or chili flakes, optional)
    4
    Step 4

    Step 4

    Raise heat to high. Pour in the dry white wine all at once and let it boil hard for about 30 seconds to evaporate the raw alcohol.

    You will need:

    150 mlDry white wine
    5
    Step 5

    Step 5

    Immediately add ALL the purged, drained clams to the pan at once. Cover the pan quickly and let them steam-cook in the wine for 3 to 5 minutes, shaking the pan occasionally (without uncovering). The clams will open and release their incredible salty-mineral juice to the bottom.
    6
    Step 6

    Step 6

    Uncover the pan. Remove the opened clams to a separate bowl (so they don't overcook and become rubbery). Discard ALL that remain closed (they are dead). Leave the precious clam broth in the pan: this broth is LIQUID GOLD.
    7
    Step 7

    Step 7

    Using tongs, transfer the spaghetti directly from the boiling pot into the pan with the clam broth (they should still be slightly firm, deeply al dente). Add a ladleful of the starchy pasta cooking water. Raise heat and toss the pasta in the broth, stirring and shaking the pan constantly for 2 minutes: the starch from the water will bind with the oil and clam juice, creating a silky, emulsified sauce that coats every strand.
    8
    Step 8

    Step 8

    Turn off the heat. Return all the clams to the pan. Squeeze the half lemon directly over. Add most of the roughly chopped fresh parsley and toss energetically. The pasta should be liquid, incredibly juicy, never dry.

    You will need:

    From half a lemonFresh lemon juice1 large bunchFresh flat-leaf parsley, roughly chopped
    9
    Step 9

    Step 9

    Serve immediately in preheated deep plates. Artfully arrange the open clams over the pasta. Finish with a final drizzle of raw olive oil, the remaining parsley, and a lemon wedge. Never grated cheese on seafood pasta in Italy!

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Spaghetti alle Vongole with Lemon and Parsley, con ingredientes: Quality spaghetti (or linguine), Fresh live clams (purged in salted water), Garlic cloves, thinly sliced, Dry white wine, Extra Virgin Olive Oil.

    Composición final humorística de Spaghetti alle Vongole with Lemon and Parsley con Quality spaghetti (or linguine), Fresh live clams (purged in salted water), Garlic cloves, thinly sliced, Dry white wine, Extra Virgin Olive Oil
    Imagen final de la receta Spaghetti alle Vongole with Lemon and Parsley, ingredientes: Quality spaghetti (or linguine), Fresh live clams (purged in salted water), Garlic cloves, thinly sliced, Dry white wine, Extra Virgin Olive Oil

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