Italian Spaghetti with Clams (Spaghetti alle Vongole)

• •400 Spaghetti (bronze-die cut preferred)
• •1 kg Clams (veraci type)
• •2 piece Garlic cloves
• •1 bunch Fresh Parsley
• •1 piece Red Chili (fresh or dried, to taste)
• •0.5 cup Dry White Wine
• •to taste tbsp Extra Virgin Olive Oil
• •to taste tsp Fine Sea Salt
• •to taste tsp Coarse Sea Salt (for purging clams)

Instructions

1. 1

   Purge the Clams:Place the clams in a large bowl with cold water and a handful of coarse sea salt for at least 2 hours to eliminate any sand. Rinse them thoroughly under running cold water before cooking.

2. 2

   Open the Clams: In a large pan, heat a generous drizzle of olive oil with one garlic clove (lightly crushed) and a few parsley stems. Add the purged clams, cover with a lid, and let them open over high heat for about 3-5 minutes. Turn off the heat immediately once they are all open.

3. 3

   Shell and Filter: Remove half of the clams from their shells and set aside. Keep the remaining clams in their shells. Carefully filter all the liquid released during cooking through a fine-mesh sieve to remove any sand residue. Discard the garlic clove and parsley stems.

4. 4

   Prepare the Base: In another large, high-sided pan, sauté the second garlic clove (minced or whole, to be removed later) with a generous amount of extra virgin olive oil and the red chili. Add the filtered clam liquid and let it infuse for about a minute.

5. 5

   Cook the Pasta: Cook the spaghetti in a pot of lightly salted boiling water. Be mindful of the salt, as the clam liquid is already salty. Drain the spaghetti very al dente, about 3 minutes before the time indicated on the package.

6. 6

   Risottatura (Finishing the Pasta):Transfer the par-cooked spaghetti directly into the pan with the clam sauce. Finish cooking the pasta by continuously tossing it over high heat. If needed, add a ladle of the pasta cooking water. This constant movement will create a dense, flavorful creamy sauce (the 'cremina').

7. 7

   Final Touch:In the last moments, add all the clams (both shelled and in-shell) and a generous handful of finely chopped fresh parsley. Toss for another moment and serve immediately, piping hot!

Chef's Tips

• 💡The secret to a perfect 'mantecatura' (creamy sauce) without cream is the starch from the pasta combined with the clam liquid and olive oil during the 'risottatura' process.
• 💡Always taste the clam liquid before adding salt to the pasta water, as it can be quite salty naturally.
• 💡Don't overcook the clams in the first step; they should open just enough to release their liquid and stay tender.