This traditional Venetian pasta with vongole is very easy to make, but yet so good. The lovely, salty meat from the clams and the garlic, chili and white wine is a match made in heaven! Enjoy!
Cook the pasta in a large pan with salted water until it's al dente.
Heat a tablespoon of olive oil in a frying pan. As soon as the oil is hot, you add the garlic, parsley stalks and chili and fry until it's soften.
Add the clams and toss it a bit. Add the white wine and let it cook on medium heat. Toss the pan regularly and check if the clams are open.
Cut the parsley leaves and add them with the clams. Add 2 or 3 tablespoons of the pasta water with the clams.
When all the clams are open, you can add the pasta and toss it. Season with some pepper
- 400 g spaghetti
- handful of fresh parsley
- 2 garlic cloves, finely chopped
- 1/2 chili, deseeded and finely chopped
- 1 kg vongole, scrubbed clean
- 50 ml white wine
- 2 tbsp olive oil
- salt and pepper