Spaghetti alla Vongole
30—35 Min
Ciao! Spaghetti with clams is an irresistible taste sensation and can be prepared simply with just a few ingredients. The pasta dish is also called "pasta amore" because the Venus clams get their name from the Roman goddess of love. According to the legend, she was born from the shell of a heart-shaped clam.
Ingredients 2 Portions
- 500 gVenus clams, fresh
- 8 tbsp.Olive oil
- 80 mlWhite wine, dry
- 250 gSpaghetti
- 1 Handful of cherry tomatoes, halved
- 3 Garlic cloves
- 1 Organic lemon
- 1 pinchPepper Black, Whole
- 1 pinchHimalayan Salt
- 1 Bunch of fresh parsley, finely chopped
Preparation
- 1
First wash the clams thoroughly under cold water. Discard any clams that are damaged or already open.
- 2
Then immerse the clams in cold water for an hour. This will make the clams open and any sand present will be rinsed out.
- 3
Then thoroughly rinse the clams once more. Peel the garlic, finely slice and bring a pan of salted water to the boil.
- 4
Heat olive oil in a large pan, add the garlic slices and halved cherry tomatoes and fry for around 4 minutes.
- 5
Then add the clams to the pan, add the white wine and allow to cook on a high heat for a few minutes with the lid on. The clams should open up fully. Discard any clams that do not open.
- 6
Meanwhile, cook the spaghetti until al dente.
- 7
Finely chop the parsley, grate the zest of the lemon and add to the clams in the pan with the spaghetti. Mix everything together well and season with salt and pepper to taste.
- 8
Serve with a little olive oil and a pinch of freshly ground pepper as well as a bowl of mixed salad.
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