Spaghetti Alle Vongole


I think I may have been Italian in my previous life! This is a delizioso meal.


1 pound dry spaghetti
2 pounds clams
1/2 cup white wine
fresh parsley
3-4 cloves of garlic
Extra virgin olive oil
Salt and freshly ground pepper

Yield: 4 servings


Begin by rinsing clams to remove debris. Cook the pasta according to the directions. While the pasta is cooking, combine white wine, a few cloves of garlic and some fresh parsley leaves in a large pot. Add the clams and cook until the shells open. This will only take a few minutes. When the clams have opened, remove with a strainer and put aside. Run the remaining juice left in the pot through a cheesecloth-lined sieve to remove any sand. Repeat if necessary. Remove the clams from the shells (depending on the size of the clams, chop if desired) . Discard shells. In a saucepan, combine strained wine with clams. Cover, and simmer over medium-low heat to keep the sauce warm. In a separate saucepan, heat 1/2 cup of olive oil and the last clove of garlic until slightly browned. Pour cooked pasta into a warmed bowl, add clams & wine mixture, then the garlic infused olive oil. Add a salt and freshly ground pepper to taste and a generous handful of fresh parsley to the top before serving. Note: The key to serving this dish is in the final touches. Make sure your pasta dish is warmed and be sure to add lots of parsley for color, texture and taste.