Spaghetti alle Vongole (Spaghetti with Clams)

 

Ingredients:

- 14 oz (400g) spaghetti

- 2 lbs (900g) fresh clams

- 4 tablespoons olive oil

- 4 cloves garlic, minced

- 1/2 teaspoon red pepper flakes (adjust according to your spice preference)

- 1/2 cup dry white wine

- 1/4 cup chopped fresh parsley

- Salt, to taste

- Freshly ground black pepper, to taste

Instructions:

1. Start by cleaning the clams. Place them in a large bowl filled with cold water and let them sit for about 20 minutes. This will help remove any sand or impurities. Rinse the clams under running water and scrub them with a brush to remove any dirt. Discard any clams that are open and do not close when lightly tapped.

2. Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water.

3. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic.

4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.

5. Remove the cooked clams from the skillet and set them aside. Remove the clams from their shells if desired, or leave them in the shells for presentation.

6. Increase the heat to medium-high and add the cooked spaghetti to the skillet. Toss the pasta with the garlic and clam juices, adding some of the reserved pasta water if needed to create a slightly saucy consistency. Cook for a minute or two to allow the flavors to meld.

7. Add the chopped parsley to the skillet and season with salt and black pepper to taste. Toss everything together to combine.

8. Divide the spaghetti and clams among serving plates. Drizzle with a little extra olive oil and garnish with additional parsley if desired.

Serve the Spaghetti alle Vongole immediately while still hot. Enjoy the delicious flavors of the clams and garlic-infused pasta!

Note: It's important to use fresh clams for this recipe. If you can't find fresh clams, you can use frozen clams, but make sure to thaw them properly before cooking. Also, remember to discard any clams that do not open after cooking, as they may be unsafe to eat.