🦪 Spaghetti alle Vongole

Ingredients

• 🍝5.5 oz (160 g) dry spaghetti
• 🦪14 oz (400 g) clams
• 🍷scant 1/2 cup (100 ml) white wine
• 🧄3 cloves garlic
• 🌿0.5 oz (15 g), about 1/2 cup chopped fresh parsley
• 🫒3/4 tbsp (11 ml) olive oil

• Recipes with spaghetti
• Recipes with white wine
• Recipes with fresh parsley

How to make it, step by step

1. Soak the clams in cold salted water for 30 minutes so they release any sand.
2. Sauté the sliced garlic in oil and add the clams with the white wine.
3. Cover and cook for 5 minutes until the clams open; discard any that stay closed.
4. Cook the spaghetti until al dente, drain and toss with the clams and their juices.
5. Finish with chopped fresh parsley and a drizzle of extra virgin olive oil.