Spaghetti alle Vongole

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If your clams are not pre-purged, soak them in cold, salted water for at least 30 minutes to an hour, then scrub them clean.

   Kokkens note: Discard any clams that are open and don't close when tapped, or any with broken shells.

2. 2

   Bring a large pot of heavily salted water to a rolling boil for the spaghetti.

   Ca. 5 min.

   Kokkens note: The pasta water should be as salty as the sea.

3. 3

   Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Reserve about 1 cup of the pasta cooking water before draining.

4. 4

   While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat.

   Ca. 1 min.

5. 5

   Add the garlic and red pepper flakes (if using) to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Ca. 2 min.

6. 6

   Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.

   Ca. 2 min.

7. 7

   Add the purged clams to the skillet, cover tightly, and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened.

   Ca. 7 min.

   Kokkens note: Discard any clams that do not open after cooking.

8. 8

   Drain the cooked spaghetti and add it directly to the skillet with the clams and sauce.

   Ca. 1 min.

9. 9

   Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.

   Ca. 1 min.

   Kokkens note: The starchy pasta water helps emulsify the sauce and create a richer consistency.

10. 10

    Season with salt and freshly ground black pepper to taste.

    Kokkens note: Taste before adding salt, as the clams and pasta water are already salty.

11. 11

    Garnish with fresh parsley and serve immediately.