Spaghetti with clams (alle vongole)
Ingredients
For
4
personnes
- 360 g spaghetti-style pasta
- 1 kg of cleaned clams
- 2 cloves of garlic
- 2 generous pinches of Espelette chilli
- 100ml of dry white wine
- 8 tablespoons (120ml) of traditional-style olive oil
- 1 small bunch of flat-leaf parsley, leaves removed and chopped
Tip
To make them easier to eat, I remove the shells from half the clams. And if I can’t find any clams, I use cockles instead.
Instructions
- Soak the clams in cold, lightly salted water.
- Bring a large pan of salted water to the boil. Cook the pasta for the time stated on the packet.
- Meanwhile, heat 2 tablespoons of olive oil in a large casserole dish. Add the finely chopped garlic, the drained clams and the chilli. Fry over a high heat for 1 minute, then pour in the wine and cook over a medium heat for 5 to 10 minutes, removing the clams as they open.
Drain the pasta, reserving 4 tablespoons of the cooking water; it should still be slightly al dente.
- Pour them into the casserole dish with the cooking liquid, the remaining olive oil and the chopped parsley. Return the clams to the dish and stir thoroughly for 1 minute before serving piping hot.
Tip
To make them easier to eat, I remove the shells from half the clams. And if I can’t find any clams, I use cockles instead.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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