Spaghetti Risottati alle Vongole
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Spaghetti Risottati alle Vongole

1. Water - 8 cups
2. Salt - 1 tablespoon
3. Extra-virgin olive oil - 2 tablespoons
4. Red Thai chile pepper, seeded and chopped - 1
5. Garlic, crushed - 1 clove
6. Verace clams in shell, scrubbed - 2 pounds
7. White wine - ¾ cup
8. Spaghetti - 12 ounces
9. Lemon zest - 1 teaspoon
10. Chopped flat-leaf (Italian) parsley - ½ cup
11. Coarsely ground black pepper - 1 teaspoon

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.