30 minutes
A delightful pasta dish that combines tender spaghetti with fresh clams, all simmered in a savory white wine sauce infused with garlic and chili.
1. Prepare the Clams
Immerse your fresh clams in a bowl of cold water.
2. Cook the Spaghetti
Bring a large pot of water to a rolling boil, season generously with salt, and cook the spaghetti until just shy of al dente.
3. Sauté Garlic and Chili
In a large saucepan, warm the extra virgin olive oil over medium-low heat, then gently sauté the minced garlic and chili pepper until they turn a light golden hue.
4. Add Vermouth and Clams
Pour in the vermouth or white wine and add the clams to the saucepan. Cover and cook for about 2 minutes, until the clams open.
5. Combine Pasta and Clams
Drain the pasta and add it to the saucepan with the clams. Cover and let everything simmer together for an additional minute or two.
6. Final Touches
Discard any clams that haven't opened. Sprinkle in the chopped Italian parsley and shake the pan to mix.
7. Serve
Plate the spaghetti and clams, finishing with a sprinkle of parsley.
Start with the freshest clams you can find—ideally, littleneck or Manila clams. To ensure a clean, grit-free dining experience, purge the clams by soaking them in a bowl of salted cold water for about 20-30 minutes before cooking. This allows the clams to expel any sand or grit they might harbor.
When steaming the clams, cook them just until they open—overcooking will make them rubbery. As soon as the clams open, use tongs to transfer them to a bowl. This helps prevent them from continuing to cook in residual heat.
Cook the spaghetti to al dente and finish it in the clam sauce. This ensures the pasta absorbs the delightful flavors infused in the sauce.
Use high-quality extra virgin olive oil as it imparts a rich, fruity flavor essential to the dish. Don't skimp on the garlic and shallots (or onions) in your base—gently sauté them until they're translucent to release their natural sweetness.
Before combining the clams and their juices with your pasta, remember to reserve some of the pasta water. The starches help emulsify the sauce, allowing it to cling beautifully to the spaghetti.
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