Spaghetti alle Vongole
This classic Neapolitan dish is one for the purists: packed with flavour, it’s best in summer when ingredients are at their freshest. The clams and their briny liquid are the key to the tasty sauce. This dish is traditionally served with the clam shells but you can discard them if you prefer.
- 1 kg fresh clams in shells
- 350g dried spaghetti
- 3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
- 3 cloves garlic, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- 125ml dry white wine
- Small bunch flat-leaf parsley, roughly chopped
- 1/2 lemon, zest and juice
- Clean the clams by placing in a bowl of salted, cold water, for 20 minutes, to filter out any sand or grit. Drain.
- Cook the spaghetti in a large pan of boiling, salted water according to packet instructions, then drain reserving a little cooking water.
- Meanwhile, heat the Filippo Berio Extra Virgin Olive Oil in a large frying pan, with a lid, reduce the heat and add the garlic and chilli, cook until softened but not browned.
- Add the clams, then pour over the wine. Increase the heat, cover with the lid, shaking the pan occasionally. When the majority of clams have opened, remove from the heat and discard any that haven’t opened.
- Stir in the drained spaghetti, adding a little of the reserved pasta water if needed, then stir through the parsley, lemon zest and juice
- Serve immediately, drizzled with Filippo Berio Extra Virgin Olive Oil.