Spaghetti alle vongole in bianco

Delicious pasta with clams. There are two classic versions of this dish. The “in Bianco” version is made with a splash of white wine. The “in Rosso” version includes tomatoes and basil. Try the original recipes or experiment with your own variations — clams go well with a variety of herbs and even a little lemon juice.

Serves: 4
Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min

Ingredients:

• 1 kg clams (e.g. vongole)
• 2 shallots
• 2 garlic cloves
• Small bunch of flat-leaf parsley
• 100 ml white wine
• 500 g spaghetti
• Salt and pepper
• Olive oil

Preparation:

1. Clams can contain sand, so they must be well rinsed in cold salted water. Repeat this process 3 times.
2. Finely chop the shallots and garlic.
3. Wash and finely chop the parsley.

Method:

1. Bring a large pot of salted water to the boil and cook the pasta al dente.
2. Meanwhile, heat a splash of olive oil in a large pan. Sauté the shallots and garlic for one minute. Add the clams and cover the pan with a lid.
3. When the clams have opened, deglaze with white wine and simmer for another 2 minutes.
4. Add the parsley and gently mix in the pasta.
5. Season to taste with salt and pepper, but taste first — clams are naturally salty.