Spaghetti alle Vongole

Littleneck clams steam open in white wine and garlic, and their briny juice becomes the entire sauce, shaken with olive oil and pasta water until it turns silky. No tomato and no cheese, just parsley, a pinch of chili and the clean taste of the sea. Pour a glass of the same wine you cooked with.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Level

Medium

Cuisine

Italian