Risotto
37 min · 753 kcal · Italian
Spaghetti alle Vongole
The classic clam spaghetti of the Neapolitan coast: fresh clams opened in white wine with garlic, chilli and parsley, tossed with spaghetti and a little of their own briny juice to make a glossy sauce. No cheese, no cream.
Instructions
- Put 300 g of clams in a bowl of cold, well-salted water and leave to purge for 1 hour, changing the water twice. Tap any clam that gapes open against the sink: if it does not close, throw it away. Rinse well and drain.
- Bring a large pan of water to the boil and salt it lightly, the clams bring their own salt. Have 100 g of spaghetti ready by the stove.
- In a wide frying pan or sauté pan set over medium-low heat, warm 1 tbsp of olive oil with 1 thinly sliced garlic clove and 0.5 crumbled dried chilli. Let the garlic sizzle gently for about 1 minute until it smells sweet and just turns pale gold, do not let it brown.
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797kcal
57gprotein
88gcarbs
18gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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