How to Make SPAGHETTI alle VONGOLE Like an Italian

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Soak the vongole in a large bowl of generously salted water for 2 hours to release any sand, then drain them in a colander.
2. Pour 6–8 tablespoons of extra virgin olive oil into a large pan over low heat. Grate the garlic onto the oil, add half the chopped parsley and cook 30 seconds, stirring gently with a wooden spoon.
3. Add the vongole and stir to coat them in the oil. Turn the heat to medium-low, add one ladle of water and a small teaspoon of sea salt.
4. Cover the pan (use foil if the pan is too large) and cook 5 minutes, until you no longer hear the vongole opening.
5. Remove the cover, mix the vongole, then pour everything through a colander over a bowl to catch the sauce. Set the vongole and the sauce aside.
6. Bring a large pot of water to the boil, add rock salt and cook the spaghetti according to the packet instructions.
7. Wash the pan and return it to very low heat. Pour the filtered sauce back in. Squeeze in one lemon half, removing any pips, and stir gently.
8. When the pasta is nearly cooked, reserve one mug of pasta water. Transfer the pasta with tongs straight into the sauce pan and toss vigorously, adding splashes of pasta water as needed.
9. Return the vongole to the pan, squeeze in the other lemon half and add more pasta water if needed to emulsify the sauce.
10. Drizzle with extra virgin olive oil, sprinkle with the reserved parsley and toss until well combined.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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