Ingredients:

  • 320g spaghetti

  • 1 kg fresh clams (vongole), preferably small ones

  • 3-4 cloves garlic, thinly sliced

  • 1 small dried red chili pepper (peperoncino), optional

  • 100ml dry white wine

  • A handful of fresh parsley, finely chopped

  • Extra virgin olive oil

  • Salt for pasta water

  • Freshly ground black pepper

Instructions:

  1. Purge the Clams: The most important step! Submerge the clams in a bowl of cold, salted water for at least 30 minutes (or up to a few hours) to encourage them to spit out any sand. Change the water a couple of times. Discard any clams that are open and do not close when tapped, as they may be dead.

  2. Sauté the Aromatics: In a large pan, heat a generous amount of extra virgin olive oil over medium heat. Add the sliced garlic and the whole chili pepper (if using). Sauté gently until the garlic is fragrant and just beginning to turn golden. Do not let it burn.

  3. Cook the Clams: Increase the heat to high. Add the cleaned and drained clams to the pan. Pour in the white wine and cover the pan with a lid. Cook for 3-5 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that remain closed.

  4. Prepare the Pasta: While the clams are cooking, bring a large pot of generously salted water to a boil. Cook the spaghetti until it's very al dente (about 2-3 minutes less than the package instructions).

  5. Combine Everything: Remove the lid from the clam pan. Take out about half of the clams and set them aside. You can remove some from their shells to make it easier to eat, if you wish. Drain the spaghetti, reserving some of the pasta water, and add it directly to the pan with the clams and their sauce.

  6. Finish the Dish: Toss the spaghetti with the clam sauce for a couple of minutes over medium heat. The pasta will absorb the flavorful liquid and finish cooking. If the sauce looks too dry, add a splash of the reserved pasta water. Stir in the fresh parsley and a pinch of black pepper.

  7. Serve: Transfer the pasta to plates, arranging the reserved clams on top. Drizzle with a little more extra virgin olive oil if desired. Serve immediately.