I can’t believe I haven’t posted this recipe yet. It is probably the quickest pasta recipe I can think of, well aside from adding parmigiano cheese, chilli and lemon zest to ready-made pasta (also delicious by the way!). Basically the vongole sauce, takes the same amount of time to cook as the spaghetti.
What you’re looking for is perfectly cooked pasta, just-opened clams and spot-on seasoning. As simple as that!
When I think of Spaghetti Vongole I think of summer, the Italian coast and a glass of crisp white wine. So this dish is kind of perfect for this weather!
What you need:
1 kg small clams, ideally fresh and scrubbed clean
500g dried spaghetti
3 cloves garlic
1/3 cup extra virgin olive oil
1 red chilli
250 ml white wine
Juice of ½ a lemon
1 small bunch Italian flat-leaf parsley
What you do:
Put the spaghetti into a large pan of salted boiling water until cooked (al dente).
Meanwhile, in a large pan add half the olive oil and half the butter over medium heat to soften the garlic and chilli.
Add the drained clams, and turn up the heat. Pour in the wine, cover and leave until most of the clams have opened. This should not take more than 5 minutes. Discard any that are still closed. Pick a few out of the shells for variety.
Drain the spaghetti and add to the pan along with the remaining butter and olive oil. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.
Discard any clams that have broken shells or do not open.
You may need to reserve some of the spaghetti cooking water. This will help bind the ingredients together if needed.
If your wine is not good enough to drink, don’t use it for cooking.