Recipe Index

Ingredients

• spaghetti (0.7 lb)
• clams (2.2 lbs), such as vongole
• 1 garlic clove, sliced
• 1 small bunch flat-leaf parsley, stems and leaves separated, leaves chopped
• 4 tbsp extra virgin olive oil
• 1/2 tsp black pepper
• 1 tsp fine salt, for the pasta water
• 2 tbsp coarse salt, for purging the clams
• 6½ Tbsp dry white wine (optional)

Method

1. Purge the clams: dissolve the coarse salt in a large bowl of cold water (about 2 tbsp per qt), add the clams, and leave for at least 1 hour, ideally 2, so they expel their sand. Drain and rinse, discarding any that are open and do not close when tapped.
2. Heat the olive oil in a large, wide pan over medium heat. Add the sliced garlic and the parsley stems and cook gently for 1 minute without colouring the garlic.
3. Add the clams and the wine if using, cover with a lid, and cook over high heat for 3-5 minutes, shaking the pan once or twice, until the clams open. Remove from the heat and discard any that stayed shut.
4. Lift out about two-thirds of the clams and shell them, keeping the rest in their shells for serving. Strain the cooking liquid through a fine sieve to catch any last sand and return it to the pan.
5. Cook the spaghetti in well-salted boiling water until very al dente — about 2 minutes less than the packet time — reserving a mugful of pasta water.
6. Drain the spaghetti into the clam liquid and toss over high heat for 1-2 minutes until it finishes cooking and the sauce clings, adding splashes of pasta water as needed.
7. Stir in the shelled clams, return the clams in shells, add the chopped parsley and black pepper, toss once more, and serve immediately in warm bowls.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data