Spaghetti alle Vongole (Spaghetti with Clams)
Spaghetti alle Vongole (Spaghetti with Clams)
Servings: 4
Ingredients
- 400 g spaghetti
- 500 g fresh clams
- 3 garlic cloves
- 4 tbsp olive oil
- 125 ml dry white wine
- Fresh parsley, chopped
- 1/2 lemon
- Salt and pepper
Preparation
- Soak the clams in cold salted water for 30 minutes to remove sand.
- Cook the spaghetti al dente according to package instructions.
- Heat olive oil in a pan and sauté the minced garlic.
- Add the clams, pour in the white wine, and cover until the clams open.
- Add the drained pasta and mix with the clam cooking juice.
- Season with salt and pepper, add parsley and a squeeze of lemon. Serve hot.
