Name: Spaghetti With Clams (Spaghetti Alle Vongole)
Cuisine: International
Ingredients: 1500 grams clams; 180 milliliters extra-virgin olive oil, good quality; 3 pieces cloves of garlic, peeled and thinly sliced (or finely chopped if you love garlic); 1/2 piece chilli, finely chopped or 1/2 dried chillie crumbled, or 1/4 teaspoon chilli flakes; 350 grams spaghetti or linguine; 150 milliliters dry white wine (something that tastes nice but is not too expensive); 10 grams Italian flat-leaf parsley, washed, dried, stems removed and discarded, leaves finely chopped; 1 handful sea salt; 1 pinch black pepper, freshly ground

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Spaghetti With Clams (Spaghetti Alle Vongole) (International) — Recipe | Foodgeist

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1.
When you buy the clams, if you are not going to use them immediately, keep them in the refrigerator wrapped in a damp cloth. Do NOT cover them with plastic or put them into a plastic bag or they will suffocate. Discard any shells which are open or cracked. They day you are going to cook the clams, scrub the shells under cold running water. Then mix together 100 grams of non-iodized salt per 1 litre of cold water and cover the clams with this salted water for a minimum of 20 minutes and up to 4 to 5 hours in the refrigerator so that they filter out any sand or grit. Any shells which float to the surface should be discarded. Pull the clams out from the water and place in another bowl and add clean water. Scrub the shells of the clams to remove any grit and discard any clams that are still open or have a broken shell. Change the water continually until the water is clean and free of grit. Do not place the clams into a colander and run water over them as they will not filter the water and the grit will remain trapped inside the shell. Keep the clams on the side, drained of water, covered with the damp cloth. Bring to a boil 7 litres of water in a pentola or large pot and add 3 large spoons of salt. Do not add oil to the water. In a saute pan over medium high heat, heat 30 mls of olive oil and add 1/3 of the garlic, the chilli, and 2 pinches of salt to the pan. The garlic will begin to colour (2-3 minutes). When the garlic is golden, reduce the heat to low and add the clams. Cover the pan with a lid, shaking from time to time until all the clams open, about 10 minutes. Discard any clams which have not opened. Place a strainer over a bowl and pour the clams into the strainer. Reserving the liquid, filter through a fine mesh strainer and set aside. Add the pasta to the boiling water and let cook for the amount of time indicated on the package minus 2 minutes. In another saute pan over medium heat, warm the remaining 150 mls of olive oil and add the remaining 2/3 garlic unt

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