Italian
Spaghetti alle Vongole
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Italian recipe for spaghetti with clams: purged in salted water, cooked with garlic, chili, parsley stems, and white wine, and finished with a creamy clam broth and fresh parsley.
- Difficulty
- medium
Ingredients
10 items- ClamsPurge in salted water for two hours before cooking.
- Garlic
- Extra Virgin Olive Oil
- Chili Pepper
- Parsley Stems
- Vino Bianco (Prosecco)
- Spaghetti
- LemonOnly the zest is used.
- Parsley
- SaltFor purging the clams.
Method
- Purge the clams in salted water for two hours (or rinse and shake them vigorously in the sink).
- Prepare a base with garlic, oil, chili pepper, and parsley stems.
- Deglaze with white wine (prosecco).
- When the clams open, remove them and separate the meat from the shells.
- Filter the cooking liquid from the clams.
- Cook the shells in water for 10 minutes to make a shell broth, then filter it.
- Cook the spaghetti risotto-style in the clam broth mixture (including the filtered liquid).
- Add lemon zest.
- Finely chop the parsley.
- Add the clam meat to the pasta.
- Stir and emulsify (mantecare).
- Finish with chopped parsley and extra-virgin olive oil. Do not add butter.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
