Gastronomixs

Spaghetti alle Vongole

‘Spaghetti alle vongole’ means spaghetti with clams. However, in this recipe we use cockles, as clams are becoming quite a rarity. Although they do not differ much in terms of flavour, clams are slightly larger, flatter, and smoother than cockles.

Serves around ten people.

Spaghetti alle Vongole

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Ingredients

3750

g

cockles

5

cloves

garlic, chopped

500

ml

white wine

4

g

freshly ground pepper

45

ml­

olive oil        

2

chilli peppers, in thinly sliced rings

25

g

parsley, finely chopped

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (spaghetti)

Preparation method

  • Place the cockles in a dish filled with cold water. Remove any cockles that float.
  • Remove the rest of the cockles from the water and dry them.
  • Heat the oil in a pan and add the cockles in one single layer.
  • Deglaze with the white wine.
  • Add the chopped garlic and braise until cooked. The cockle meat will be rounded and bulge.
  • Cook the spaghetti in a large pan of salted boiling water until al dente and then drain.
  • Mix the pasta with the cockles, season to taste with salt and pepper, and finish off with the chopped parsley. Drizzle with extra olive oil.

Serving suggestions

  • Combine the sauce with spaghetti, pappardelle, or tagliatelle.
  • Variation tip: instead of using cockles, use razor clams, mussels, or whelks.
  • Add fresh vegetables to the pasta, such as a carrot, onion, leek, and celeriac mix. Add and fry the vegetables briefly as soon as you add the garlic. 

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