Spaghetti Vongole

Name: Spaghetti Vongole
Total time: 8 min
Cuisine: Western
Ingredients: Spaghetti noodles 100g; Clams 250g; Garlic 4 cloves; Peperoncino 3; White wine 3/4 cup; Italian parsley A little; Salt Appropriate amount; Black pepper Appropriate amount; Extra virgin olive oil Appropriate amount; Sea salt Appropriate amount

A recipe for authentic Italian-style clean and light Spaghetti Vongole, including the perfect method for purging clams.

WesternNoodles

⏱️ 8 min total📝 16 steps

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What You'll Need

Spaghetti noodles100g

Clams250g

Garlic4 cloves

Peperoncino3

White wine3/4 cup

Italian parsleyA little

SaltAppropriate amount

Black pepperAppropriate amount

Extra virgin olive oilAppropriate amount

Sea saltAppropriate amount

Instructions

Place a strainer on the bottom, put the clams on top, add water (either the water they were submerged in or tap water), and add salt to mimic the temperature of the sea.

Cover with a dark cloth or black bag to block light and purge for several hours.

Sprinkle with sea salt and scrub the clams clean, changing the salt water two or three times.

Put water in a pot, turn the heat to high, and cover with a lid.

Add two pinches of sea salt to the water, and once it is boiling completely, add the noodles.

Boil the spaghetti noodles for 7 minutes starting from when they are fully submerged.

⏱️ 7m 0s

Slice the garlic, chop the peperoncino, and slice the green onions.

Place a pan on heat and add plenty of olive oil.

Add the sliced garlic and peperoncino and stir-fry without burning.

Add the purged clams and stir-fry for 30 seconds to 1 minute.

⏱️ 1m 0s

Add the wine and clam broth.

Turn the heat to high to let the wine boil and the alcohol evaporate.

Season with salt and black pepper.

Add the sliced green onions and extra virgin olive oil, and stir-fry once more.

Add the boiled spaghetti noodles and stir-fry over high heat so the sauce coats them well.

Plate the finished Spaghetti Vongole.