Experience the explosion of flavours from the sea in every bite of Spaghetti Vongole. The simplicity of this Mediterranean dish allows the natural flavours of the clams and herbs to shine, making it a true taste sensation. Enjoy it on its own or pair it with freshly baked slices of baguette for a delicious and satisfying meal.
This recipe serves two people as a satisfying main course, or as a flavorful starter or light lunch when for four people if paired with bread.
You need:
200 grams of Spaghetti
500 grams of fresh Vongole
3 tablespoons of olive oil
50 ml of good dry white wine
50 ml of fresh parsley
3 large garlic cloves
100 ml of pasta water
A good pinch of salt
Parsley or micro-herbs for garnish
How you make Spaghetti Vongole:
Clean the Vongole and remove any that are open.
Fill a large pot with water and place over high heat on the stove.
Add a good pinch of salt to the water. It should be as salt as the ocean.
When the water has come to a boil, add the spaghetti and let it boil after the instructions on the package.
In a skillet or frying pan, add olive oil and sliced garlic.
When the garlic is fragrant, add the wine and let it reduce for a couple of minutes.
When the wine has reduced, add the Vongole and cover it with a lid.
After the Vongole has opened, add the cooked spaghetti and about 100 ml of the spaghetti water.
Add the roughly chopped parsley to the spaghetti Vongole and gently stir to combine.
Optionally garnish with parsley or micro-herbs
Serve straight away, piping hot with slices of baguette and a glass of good white wine.
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