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Spaghetti alle Vongole

Preparation and cooking time
20 min
4 persons
  • 1kg/2.2 lbs clams
  • 500g/1.1 lbs spaghetti
  • 1 tablespoon peanut oil
  • 3 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 1 bunch flat-leaved parsley, coarsely chopped
  • pepper

Rinse the clams several times under running water until all the sand has been removed. Cook the pasta al dente, following the instructions on the packet.Heat the oil in a frying pan. Sauté the shallots and garlic until transparent. Add the clams, cover the pan and cook for a few minutes until the clams open. Sprinkle with the parsley. Rinse the spaghetti and mix with the clams. Season with pepper.