This is a really fast dish that you can have on the table in no time. It looks impressive and it taste pretty impressive too. You need to get very fresh Clams. Although this dish is very easy to make you do need to take care of your clams making sure they are properly cleaned, nobody wants to bite on sand.
Just soak them in cold water as soon as you get home and leave them in the fridge until you are ready to cook.
This dish can be easily multiplied or divided to suit the amount of eaters you’re feeding.
Some people use butter in their Spaghetti alle Vongole because it forms an emulsion, but I think it makes the dish too heavy and it takes the freshness away.
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 lbs. littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup Noilly Prat or dry white wine
Himalayan salt and freshly ground black pepper
1 lemon cut into four to serve alongside the Pasta.
Soak the clams in water.
Soak the clams in water as soon as you come home from buying them. Leave them in the fridge until you are ready to cook. This is to remove any sand.
In a large pot bring water to the boil and add salt. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook al dente, for about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.
Add the clams and wine. Cover and simmer for 6 to 8 minutes or until all clams have opened. Discard any clams that haven’t opened.Add 2 tablespoons chopped parsley.
Drain pasta in a colander. Do not rinse pasta with water!
Add the pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl.Garnish with remaining parsley and serve with lemon wedges. Eat straight away.