Spaghetti Alle Vongole

Ingredients for Spaghetti Alle Vongole

• Sale kosher

• 170g spaghetti

• 4 cucchiai di olio extravergine d'oliva, divisi

• 1 garlic clove, thinly sliced

• 1/4 cucchiaini di fiocchi di peperoncino rosso tritato

• 60ml white wine

• 900g cockles, Manila clams, or littlenecks scrubbed

• 2 tablespoons roughly chopped fresh flat-leaf parsley

Bring 2.8L water to a boil in a 4.7L pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 120ml pasta cooking water.

Meanwhile, heat 45ml oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.

Add 60ml the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.