How to Make Pasta Alle Vongole Like an Italian

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Soak the clams in a bowl of water with rock salt for up to 4 hours, then drain.
2. Bring 5 litres of water to the boil in a large pot for the pasta.
3. Finely chop the parsley stalks and leaves, discarding the woody ends.
4. Heat 4 to 5 tablespoons of extra virgin olive oil in a saucepan over medium-high heat.
5. Crush the garlic into the oil, add a tablespoon of water to stop it burning, and stir with a wooden spoon.
6. After about 1 minute, add the clams and stir well.
7. Add a glass of white wine or prosecco, stir, cover and let the steam build.
8. Once the water is boiling, add the linguine and cook for the time on the packet.
9. Meanwhile, remove about 80% of the clams from their shells, return the meat to the pan and discard the shells.
10. Three minutes before the pasta is ready, drain it and add it to the pan.
11. Add half a mug of pasta water and stir. Keep cooking for up to 2 minutes, adding parsley as you go.
12. In the final minute, toss the pasta in the pan and serve hot.

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