Ingredients for - Spaghetti Risottati alle Vongole
How to cook deliciously - Spaghetti Risottati alle Vongole
1 . Stage
Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
2 . Stage
Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
3 . Stage
Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
4 . Stage
Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
5 . Stage
Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.