Also known as “spaghetti a vongole”, these spaghetti are a classic dish of the gastronomy of Southern Italy. There are many alternatives to cook it, but today we want to propose a typical recipe prepared on Christmas’ Eve. A simple and tasty dish made from raw materials: fresh and fleshy clams plus a high standard quality pasta.

1 kg genuine clams
250 gr of Antonio Amato spaghetti n 5
Oil
4 garlic cloves
Chilli to taste
White wine to taste
Parsley to taste

Let’s start with the clams. Some people suggest to leave them cleaning out for one night, in order to remove the potential leftovers of sand. Put them into some abundant salted water and then into the fridge. Once cleaned, rinse them with running water and remove the damaged ones.

Cut 3-4 garlic gloves and fry them into a pan until they brown, using extra virgin olive oil. Add some parsley and cook over low heat.

Add the clams and leave them to cook until they open up. Add a splash of white wine.

At this point, all we should do is to cook Antonio Amato spaghetti n 5 in slightly salted water. Drain the spaghetti al dente and cook them in the pan with the clams and the white wine sauce.

The secret to the creamy and well connected spaghetti with clams is all in the final pan creaming, which must occur with a ladle of cooking water.