Spaghetti alle vongole - Spaghetti with clams

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This is one of the most famous Italian pasta dishes.  If you have been visiting Italy you have probably already tasted this fantastic, fresh and tasty pasta... I really dont know how to describe it  otherwise!

Italian clams are called "Vongole", you can find them in good fish markets almost everywhere in Europe (probably also outside Europe) imported directly from Italy, usually in 1kg packages. With 1kg of clams you can prepare "pasta alle vongole" for 4 persons.  

Here I give you the very traditional recipe, without tomato sauce. There are many variations of Spaghetti alle vongole ( in Italy recipes are aften adapted according to the uses and tastes of the different regions). This recipe is the most common one, the spaghetti you will get if you order it in a good restaurant in Rome for example... by the way if you visit Rome try "Spaghetti alle vongole" at Trattoria Luzzi also called "Da Luciano" close to the Colosseo....the owner, Luciano, is an old friend  ;) for a good price you get traditional ambiance and food, nothing fancy... but just good! Here is the fb link: https://www.facebook.com/pages/Trattoria-Luzzi/131006253677597

Serves 4 persons

Ingredients:

1 kg fresh Vongole

350gr Italian Spaghetti

2 garlic cloves

4 tbs of extra virgin olive oil

4 tbs of finely chopped parsley

Salt and pepper (or chilli pepper "peperoncino") to taste

Instructions

- Step 1 : clean the clams

The day before: Place the vongole in a bowl and cover with salted water, let them rest overnight; this is called "spurgo", this operation is ment to get the sand out of the shells. Sand can be an issue if you buy wild or fresh clams. Clams spend their lives nestled snugly on the sea floor, siphoning sand along with the rest of their daily food. Farm-raised clams are usually cleaned of sand before they're sold, so cleaning at home is easier. Another method to get rid of the sand: gently tap any clams against the counter top. Discard any clams that have cracked or chipped shells.

Once the clams are clean, put them in a colander.

Finely chop the garlic and the parsley.

Pour the oil in a large pan, place it on medium heat, add he garlic, when the garlic is frying add the clams. Cover the pan with a lid. 

Cook till all the clams are opened.

Using a colander, drain the clams, separate the cooking water, keep it  aside. Keep the empty pan aside. Discart any not opened clam, never try to open a closed clam its probably dead and uneatable!

Devide the opened clams in 2 parts. Put one part aside. Take the other part and separate the shells from the fruit, keep only the fruits. 

Bring 4 liters of salted water to a boil, add the spaghetti. Cook half on the suggested time.

Drain the spaghetti and put them in the  previosly used pan, place on medium heat. Slowly add the clams cooking water, bring to a boil, keep on cooking the spaghetti, add as much cooking water as needed till the spaghetti are almost ready.

Add the clams fruits without shell and the clams with shell. Stirr well till the pasta is completely cooked but still "al dente"!

Cut the fire, add the parsley. Add pepper to taste (optional). Your Spaghetti alle vongole are ready!

 

Serve it warm.... please do not add any Parmesan, in Italy it is considered almost a crime to add parmesan on a fish or seafruits pasta dish! Buon appetito!