Vongole Spaghetti

Peel 2 cloves of garlic and mince finely according to your preference.

Separate the parsley leaves from the stems, and finely mince the leaves.

Dissolve 35g of sea salt in 1L of water to create brine and purge the clams in advance.

Boil water in a pan to prepare for boiling the pasta.

Place the pan on low heat, add extra virgin olive oil, and heat it.

Add the parsley stems and minced garlic to the pan and sauté slowly.

When the garlic starts to sizzle, add the peperoncino and immediately add the clams.

Adjust the heat to ensure the garlic does not burn or turn brown while stir-frying well.

Add the clams, mix well, and then add the prepared white wine.

Turn the heat to high, cover the pan, and boil until the clams open.

As soon as the clams start to open, remove those that have opened first so they do not become tough.

Add the prepared spaghetti to the boiling water and cook for 3 minutes less than the time written on the package.

While the spaghetti is cooking, remove the clam meat and leave it in the pan.

Put the pan back on the heat and add the cooked spaghetti.

Since the amount of clam stock is insufficient, add water and adjust the seasoning by mixing in pasta water or water.

While in the pan, coat the spaghetti with the sauce, letting the starch from the noodles thicken the liquid.

30 seconds before finishing, add the clam meat, mix well, turn off the heat, and add parsley and extra virgin olive oil.

If necessary, add more salt, turn off the heat, and mix well to emulsify the sauce onto the spaghetti (mantecare).

Plate the finished spaghetti beautifully.