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Spaghetti alle Vongole

Preparation and cooking time
20 min
4 persons
Ingredients
  • 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
Preparation

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.

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