Ingredients
- 500g fresh clams (vongole veraci), scrubbed and purged
- 200g spaghetti
- 4 cloves garlic, thinly sliced
- 150ml dry white wine
- Good extra virgin olive oil
- 1 small dried chili (optional)
- Flat-leaf parsley, chopped
- Salt
Method
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Purge the clams: Soak in cold salted water (35g salt per liter) for 30 minutes minimum to remove sand. Discard any that are open and don't close when tapped.
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Start pasta in heavily salted boiling water. Cook 2 minutes short of al dente — it finishes in the pan.
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In a wide pan, warm olive oil over medium heat. Add garlic (and chili if using). Cook until fragrant, not browned.
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Add clams and white wine. Cover immediately. Cook 3–4 minutes, shaking the pan occasionally, until all clams are open. Discard any that haven't opened.
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Remove clams from pan. Pick the meat from most of them, leaving a handful in shell for presentation.
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Add the al dente pasta to the pan with the clam liquid. Toss on medium heat, adding pasta water to build a light, silky sauce.
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Return clam meat to pan. Finish with olive oil and parsley.
Notes
The clam liquid is the sauce. Don't waste a drop of it. It should be just enough to coat the pasta — not soupy.
The quality of the clams is everything. Buy the freshest you can find, same day if possible.