Spaghetti with Clams Cooking Recipe – Vermicelli Alle Vongole Recipe
Spaghetti alle vongole is one of the best-known Neapolitan dishes in the world. In Naples, vermicelli is the name for slightly thicker spaghetti, whereas in the United States and elsewhere it denotes a slightly thinner strand.
Serves 4
Preparation time: 15 minutes
Soaking time for clams: 1 hour
Pasta cooking time: follow the packet instructions
Ingredients
- 2 lb. 4 oz. (1 kg) clams
- 1 sprig of parsley
- 2 cloves garlic
- 4 tablespoons olive oil
- 1 tablespoon flour
- Scant ¼ cup (50 ml) white wine
- 14-16 oz. (400-500 g) vermicelli (large Neapolitan spaghetti)
- Salt, pepper
Cooking Method
- Soak the clams in cold salted water for 1 hour to remove any sand.
- Wash the parsley, remove the stalks, and chop 2 tablespoonfuls.
- Peel the garlic and chop the cloves.
- Rinse the clams under running water until no sand remains, then let drain.
- Cook the clams in a large skillet with 1 tablespoon of the parsley, the garlic, and olive oil.
- When the clams are all open, sprinkle with a tablespoon of flour.
- Stir, season with pepper, and deglaze with the wine.
- Cook the pasta in a large pan of salted water, then drain.
- Reheat the pasta with the clams and the second tablespoon of parsley.
- Serve the pasta with the clams in their shells.
Suggested food/wine match
- Mastroberardino, Nova Serra—Greco di Tafo DOCG
Chef’s notes
It is very important not to overcook clams to prevent them from becoming rubbery. You can replace the clams with cockles, razor clams, or other shellfish.
