Spaghetti con le vongole (Spaghetti with clams) is available in every single corner of the world all year round, but in Italian households it has become a must-have fare for Christmas and New Year. Originally from Naples, this recipe is surprisingly simple. The clams open during cooking and release a liquid that gives this dish its signature flavor. Add a little bit of salt, pepper and parsley, and you have a bit of Naples in your home.
1 kg clams
4 garlic cloves, minced
spaghetti or spaghettini
fresh flat leaf parsley, chopped
salt and black pepper
Heat olive in a pan and add the garlic and clams. Cook for about 5 minutes until the shells open. Remove the pan from the heat, and with the help of a spoon, scoop the clams out. Remove the clams from their shells and discard any clams that have remained closed. Keep the cooking liquid.
Meanwhile, cook the spaghetti or spaghettini in a large pot of salted boiling water until al dente. Drain and toss into the frying pan with the clams, garlic and their cooking liquid. Cook for ca. 2 minutes and stir frequently. Season with salt and pepper and garnish with fresh flat leaf parsley and some shells.