Spaghetti alle Vongole: A Taste of Sicily

Check the Clams: Tap on any clams that are slightly open. If they close, they are alive; if not, discard them.

Clean the Clams: Submerge the clams in water to let them expel any sand and impurities. Rinse thoroughly under running water.

Boil Water: Bring a large pot of salted water to a boil.

Cook Spaghetti: Add the spaghetti and cook according to the package instructions until al dente. Reserve some pasta water for later use.

Heat the Pan: In a large pan with a lid, heat 3 tablespoons of extra virgin olive oil over medium heat.

Add Aromatics: Finely slice the parsley stalks and chop the garlic. Add to the pan along with a pinch of salt, pepper, and red chili pepper flakes. Stir constantly until the garlic starts to color.

Add Clams and Wine: Add the clams and pour in the wine (or fish stock). Cover the pan and cook for 3-4 minutes, shaking occasionally, until the clams open. Discard any that remain closed.

Add Pasta: Drain the pasta and add it to the pan with the clams. Toss well to combine, adding a splash of reserved pasta water if needed.

Finish with Parsley: Add chopped parsley leaves and an extra drizzle of olive oil. Toss for another minute to let the flavors meld.

Serve: Serve immediately with fresh bread to mop up the delicious juices.