Spaghetti alle Vongole: Italian Clam Pasta with White Wine

1/ Purge the clams:
・Spread the clams in a bowl in a single layer (a little overlap is fine).
・Pour in 3% salt water (30g salt per 1L water), just enough to cover them.

・Loosely cover with a dry kitchen towel and let sit at room temperature for 2–3 hours (30 minutes to 1 hour if you are short on time).
・Remove from the salt water and rinse under running water, rubbing the shells together to clean them.
Do not soak them in fresh water.

2/ Bring water to a boil: Bring a large pot of water to a boil and salt it generously.

3/ Start cooking the pasta: Add the pasta and cook until 1 minute before the package instructions.
👉 Begin preparing the sauce while the pasta cooks.

4/ Infuse the garlic: Add the olive oil and garlic to a frying pan over medium-low heat. Cook gently until fragrant. Do not let it brown.

5/ Steam the clams: Add the clams to the pan and stir lightly. Pour in the white wine, cover, and steam over medium heat.

6/ Remove opened clams: As soon as the clams open, turn off the heat. Remove the opened clams one by one to prevent overcooking and avoid sand.

7/ Combine and emulsify: Add the cooked pasta to the pan. If needed, add a small amount of pasta cooking water and toss well to emulsify the sauce.

8/ Season and finish: Adjust with salt if needed. Return the clams to the pan and sprinkle with chopped parsley. Serve immediately.

🌟 Small Details That Make a Difference 🌟

⭐️ Don’t overcook the clams: As soon as the shells open, you can turn off the heat. It’s tempting to cook them a little longer “just in case,” but overcooking will make the clams shrink and turn rubbery. If you remove them from the pan once they open, the final dish will taste much more delicate and refined.

⭐️ Pasta water is your secret seasoning: The pasta cooking water contains both salt and starch. Add it little by little while tossing the pasta, and you’ll see the sauce turn silky and beautifully emulsified. Avoid pouring it all in at once — go slowly and adjust as needed.

⭐️ Adjust the salt at the end: Clams naturally release saltiness into the sauce, so be careful not to over-season at the beginning. Taste at the end and stop when it feels just right.🧂

⭐️ Add heat after serving: If you like a little spice, sprinkle chili flakes or drizzle chili oil over your own portion after plating. It’s much easier to control the heat this way — and perfect for family meals.

⭐️ Finish with a touch of lemon: A small squeeze of fresh lemon at the end brightens the entire dish.🍋 It pairs especially well if you’re serving it with white wine