SPAGHETTI ALLE VONGOLE PASTA WITH CLAM SAUCE

By dyannucci

wines of sicily.com
WINE RECOMMENDATION: GRECANICO (W), GRILLO (W) NERO D'AVOLA (R)

Ingredients

• 13 ~ oz. spaghetti or bavette (thin ribbons)
• l lb. 9 oz. clams with shells
• 3 tbspn sherry Sherry
• Parsley, minced
• Extra-virgin olive oil
• Salt
• Pepper

Details

Servings 4

Preparation

Step 1

Wash and scrub the clams under cold running water. Heat some oil in a pan and add the clams..
Pour in the Sherry and wait for the alcohol to evaporate, then put a lid on the pan and wait 2 minutes until all the clams have opened.

Detach the clam meat from two-thirds of the shells. Filter the clam juice and set aside for
later. Make sure any sand has been thoroughly eliminated.

Mince the parsley. Cook the pasta until al dente and transfer to the pan with the clam juice and shelled clams.
Do not heat. Allow the starch from the pasta to soak up all the clam juice.
Add the oil, parsley, salt and pepper, and toss to enhance the flavor. Add a few clams with shells to each plate and serve piping hot.
Serves 4.