Traditional recipes

Dalmatien Spaghetti alle vongole

Dalmatien Spaghetti alle vongole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound spaghetti
  • 3 pounds fresh vongole
  • ½ cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1 cup chopped fresh parsley
  • ½ cup dry white wine
  • Salt and pepper to taste
  • Squeeze of fresh lemon
Instructions
  1. Place clams in a sink filled with cold water. Scrub shells well with a coarse brush to remove any sand. Drain water and soak clams in clean water, repeating until water remains clean.
  2. Bring a large pot of water to a boil and season with salt. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve ½ cup of the water. Then drain the spaghetti in a colander, shaking it to release any excess liquid.
  3. Heat oil in heavy large pot over medium-high heat. Add sliced garlic and saute until light brown, add wine and clams. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
  4. When pasta has been drained, add to pan with clams and sauce and cook for 1-2 minutes more. Add a small amount of the pasta water to the white wine garlic sauce and mix well before removing from heat. Add salt and pepper to taste and fresh parsley, stirring to combine and then serve immediately with a fresh squeeze of lemon.
Notes
This sauce couldn’t be easier to make for any level of cook. In fact, it’s pretty much a perfect starter for the beginning chef. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. Also make sure the clam shells are clean and free from dirt and mud before cooking.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: