Spaghetti with Clams in White Wine Sauce
Spaghetti with clams in white wine sauce is an American take on spaghetti alle vongole, the Neapolitan classic. The base of garlic, olive oil, parsley and chilli stays true to the original, while white wine and a knob of salted butter give the sauce a glossy body that clings to the pasta. Poaching the clams briefly in the wine keeps them tender, and lemon and lime zest add a bright edge.
Instructions
Bring a large saucepan of water to a rolling boil and add the spaghetti. Watch the clock so the pasta does not overcook, since you want it al dente.
Put the clams in a separate small saucepan with the white wine and poach gently for about 2 minutes. Take the pan off the heat and set it aside, keeping the wine.
Warm a generous amount of olive oil in a small frying pan. Add the garlic, red pepper flakes, chopped parsley and lemon zest, and heat for about 3 minutes.
Pour in about half of the wine the clams were cooked in. Cook over a high heat for a few minutes until the liquid has reduced slightly, then add the clams and turn the heat off completely.
Drain the cooked spaghetti in a colander and return it to its saucepan. Add the salted butter and mix thoroughly, which helps the sauce thicken a little.
Tip the clams and sauce over the pasta and toss gently so the clams stay intact. Serve in high-sided bowls, making sure each person gets a fair share of clams.
Make it personal.
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