Spaghetti alle Vongole Veraci

🛒 Ingredients

• Spaghetti 80 g · 280 kcal
• Vongole Veraci (clams in shell) 300 g · 135 kcal
• Garlic cloves 6 g · 9 kcal
• Red chili flakes 1 g · 2 kcal
• Dry white wine 50 g · 40 kcal
• Fresh parsley 5 g · 2 kcal
• Extra virgin olive oil 18 g · 160 kcal

👨‍🍳 Instructions

1. Thoroughly clean the vongole: soak them in cold salted water for at least 1 hour, changing the water once, to remove any sand.
2. Bring a large pot of heavily salted water to a boil for the spaghetti.
3. In a large skillet, heat the olive oil over medium heat, then add the minced garlic and chili flakes; sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the drained vongole to the skillet and pour in the white wine. Cover immediately with a lid and cook for 3-5 minutes until the clams open.
5. While the clams are cooking, add the spaghetti to the boiling salted water and cook until al dente, according to package instructions.
6. Remove any clams that did not open. Using tongs, transfer the al dente spaghetti directly into the skillet with the vongole, adding a ladle of pasta water.
7. Toss everything together vigorously for about 1-2 minutes, allowing the sauce to emulsify and cling to the spaghetti.
8. Stir in the fresh chopped parsley and a final drizzle of extra virgin olive oil before serving immediately.