<p>Spaghetti alle vongole. Delicious, juicy dish, that should be kept simple. Made with clams, garlic and parsley. No tomatoes, no cream, just pure simplicity that brings out the best of this delicious ingredients, vongole. For those of you, who absolutely adore clams, this is a must try, and for those of you, who didn't like them before, maybe this will be a game changer. </p>
Bring a stockpot of water to a boil and salt it. Rinse the clams in cold water. Discard any that are open or damaged. Peel and finely chop the onion and garlic. Thinly slice the chili and parsley stalks then roughly chop the parsley leaves. Set aside.
Put the olive oil into the hot pan and add onion, chili and parsley stalks. Fry on a low heat for about 3 minutes. Add the pasta to the boiling water and cook spaghetti according to pack instructions.
Add garlic to the pan and continue to fry for about 1 minute. Now add the clams and shake the pan well, pour over the wine and continue cooking. After about 3 minutes the clams will start to open but keep shaking the pan around until all of them have opened.
Drain the pasta, reserving 100 ml of pasta cooking water. Add pasta to the pan with clams and pour over the reserved pasta water. Cook over medium heat, tossing constantly, until pasta has soaked up some of the juices from the pan. Add the parsley, season to taste with black pepper.
Serve with white bread and a glass of delicious white wine. Bon appetite.