A dish that has set the standard, a great classic of Italian cuisine that often serves as a test case for the skill of chefs. Italy, especially the south, cherishes this dish as a symbol of profoundly Italian tradition, culture and folklore. There are those who prefer it white and those who prefer it slightly red, those who prefer pepper and those who prefer chilli pepper. Then there is the long-lasting dispute over the addition of white wine and the soaking. Some call them “Spaghetti a vongole” or “Spaghetti alle vongole” and so on. One thing is certain: the simplicity and goodness of this first course that the world envies us.
Ingredients
SERVES 4
350 g Spaghetti Liguori
1 kg clams
1 sprig of parsley
1 garlic clove
1 small red chilli pepper
PREPARATION: First let the clams purge in water for 12 hours. Put the water on the stove and in the meantime prepare the sauce. In a shallow, large saucepan, brown the oil with the lightly crushed garlic. When the garlic is golden brown, add the fresh chilli pepper and chopped parsley. When the water comes to the boil, boil the pasta for 10 minutes.
In the meantime take out the garlic and add the clams, a ladleful of water from the pasta and let it evaporate, then lower the flame, cover and cook for 1 minute. Drain the pasta, add it to the sauce and stir-fry for 1 minute. Serve with a sprinkling of fresh parsley.
Liguori's tip
Shell the clams and keep them aside. Drain the pasta al dente and sauté in the pan with a ladle of cooking water, then add the clams and serve.
