Spaghetti alle Vongole

Ingredients

Method

1. 01
   Purge the clams: soak them in cold salted water (about 30 g salt per litre) for 30 to 60 minutes so they spit out sand, then rinse. Discard any that stay open when tapped.
2. 02
   Bring a large pot of water to the boil and salt it lightly; the clam liquor is already salty.
3. 03
   Warm the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook until fragrant, about 1 minute; do not let the garlic brown.
4. 04
   Add the clams and the dry white wine, cover, and cook 2 to 4 minutes until the shells open. Discard any that stay shut.
5. 05
   Lift out the clams. Strain the liquid through a fine sieve to remove grit and return it to the pan. Shell most of the clams, keeping a few in the shell for serving.
6. 06
   Meanwhile cook the spaghetti 1 to 2 minutes short of the package time; reserve a cup of the starchy water before draining.
7. 07
   Transfer the spaghetti to the skillet with the clam liquor. Toss vigorously over medium heat, adding a splash of pasta water, until the oil and liquor emulsify into a silky sauce that coats the strands (mantecatura).
8. 08
   Return the clams and stir in the chopped parsley. Do not add cheese. Serve at once with the reserved shells on top.

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