Pasta alle Vongole
Prep time: 20 minServes: 4
Pairs with
Vongole and white wine is one of cooking's most perfect matches. Pour the same wine in the glass as in the pot — a Vermentino, a Muscadet, or a light sparkling. No discussion needed.
Ingredients
- 400g spaghetti or linguine
- 1kg live clams (vongole), scrubbed
- 5 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced (optional)
- 150ml dry white wine
- Large handful of parsley, roughly chopped
- Flaky sea salt
Method
- 11. Cook pasta in generously salted water until al dente. Save 200ml pasta water.
- 22. Warm olive oil in a large pot with a lid. Sauté garlic and chilli 30 seconds.
- 33. Pour in wine, bring to a boil. Tip in the clams, clamp the lid. Shake the pot. 3–4 minutes until all have opened. Discard closed ones.
- 44. Add the pasta straight to the pot. Add pasta water, toss until the pasta is coated in the broth.
- 55. Scatter parsley, a final drizzle of olive oil. Serve from the pot.