The spaghetti with clams (in Naples “spaghetti a’ vongole”) are a classic of coastal cuisine of our peninsula, loved for their simplicity and sea reminiscent flavor.
The preparation of this iconic Italian dish is very simple and also quick, with the sauce cooking in the same time as the pasta. However, to achieve an optimal result, some small precautions are necessary. First of all, it is necessary to choose fresh clams, veraci or lupini, which must be strictly closed at the time of purchase. If you are not sure about the freshness, I recommend skipping it and preparing a nice dish of Spaghetti alle vongole “fujute”.
Once the freshness of the clams is confirmed, it is necessary to ensure that there is no sand inside the shellfish that could ruin the entire preparation.
The clams are then cooked in a pan and everyone has their own personal procedure, some cook them “in red,” adding tomato pulp, some prefer them strictly “in white,” and some, like me, prefer “stained” spaghetti with clams by adding a few fresh cherry tomatoes, even better if from the “piennolo”. Also, some people deglaze the clams with wine, and some don’t (I never do).
In short, there are variations, and they are all excellent, but what must never be missing is a good soffritto with extra virgin olive oil, garlic, parsley, and chili pepper.
The final trick for a top plate of spaghetti with clams is to remove the clams from the pan as they open. This way, they won’t dry out and will remain juicy, while the clams that remain closed should be discarded (do not force them open).
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz spaghetti (or linguine)
- 2.2 lbs clams (lupini, veraci or a mix)
- to taste extra virgin olive oil
- 2 cloves garlic
- A few cherry tomatoes (fresh)
- to taste parsley (fresh)
- to taste chili pepper (fresh)
- to taste salt
Tools
- 1 Bowl
- 1 Colander
- 1 Frying Pan
- 1 Pot
- 1 Ladle for spaghetti
Steps
Spaghetti with clams can be prepared in a few simple steps, the first of which, perhaps the most important, is the purging phase. Leave the clams soaked in water and salt for a couple of hours. Personally, even before that, I tap each clam individually and proceed to eliminate those from which any sand emerges. Then rinse under plenty of running water.
At this point, bring salted water to a boil for the spaghetti in a large pot.
Meanwhile, focus on cooking the clams.
In a pan, pour a generous amount of extra virgin olive oil and sauté 2 cloves of garlic, parsley stems, a bit of fresh chili pepper, and a few fresh cherry tomatoes. Add a pinch of salt to the oil. When the garlic starts sizzling and emitting its aroma, that’s the moment to place the clams in the pan.
Let the clams open over high heat, covered with a lid, preferably glass, so you can check when they start to open. As they open, remove the clams from the pan and collect them in a bowl.
When they are all opened, turn off the heat and remove the parsley stems and garlic cloves from the pan.
Shell 2/3 of the clams and return them to the oil in the pan, keeping aside those still in the shell for the final garnish of the plates.
Cook the pasta very al dente, lift it with a spaghetti ladle, and transfer it to the pan with the clams. Finish cooking the spaghetti by adding a little cooking water. If you have the skill, toss the spaghetti in the pan to blend all the flavors and make the dish creamy.
Finish the preparation with a handful of finely chopped fresh parsley.
All that remains is to plate by adding a few clams in the shell for each diner.
Enjoy your steaming spaghetti with clams, accompanied by a good glass of white wine, even better if in good company and with a sea view😉.
Storage
It is recommended to cook the clams as soon as they are purchased; however, if you need to store them until the next day, wrap them tightly in a damp cloth and place them in the refrigerator until it’s time to cook them.
Consume the spaghetti with clams immediately, but if desired, they can be stored in the refrigerator for up to one day in an airtight container.
FAQ (Frequently Asked Questions)
What wines are recommended to accompany spaghetti with clams?
Spaghetti with clams pairs well with dry, mineral, and fresh white wines such as Vermentino and Falanghina.
