Spaghetti alle Vongole
The whole coast in one pan
Spaghetti with clams in bianco — garlic, chili, white wine and clam liquor emulsified into a light, briny sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4 servings
Ingredients
- 1 lb spaghetti
- 2½ lbs small clams, purged in salted water
- 5 cloves garlic, sliced
- 1 dried chili, crumbled
- ¾ cup dry white wine
- ⅓ cup olive oil
- Large handful of parsley, chopped
Instructions
- 01
Purge the clams. Soak the clams in cold salted water for 30 minutes so they spit out the sand. Discard any that stay open.
- 02
Open them. Warm the garlic and chili in olive oil, add the clams and wine, cover and steam 3–4 minutes until they open. Remove the clams, keep the liquid.
- 03
Cook the pasta short. Boil the spaghetti two minutes shy of al dente.
- 04
Finish in the pan. Transfer the pasta to the clam liquid and toss over high heat with pasta water until the sauce turns creamy and clings.
- 05
Return the clams. Add the clams and parsley, toss once and serve. No cheese — ever.
Larry’s rule: Strain the clam liquid through a paper towel if there's any grit. That liquid is the sauce.