Spaghetti alle vongole e Salicornia (Spaghetti with Clams and Samphire)
Spaghetti alle vongole e Salicornia (Spaghetti with Clams and Samphire) is a traditional Italian recipe for a classic dish of spaghetti served with clams and samphire in a white wine and butter sauce with garlic. The full recipe is presented here and I hope you enjoy this classic Italian version of: Spaghetti with Clams and Samphire (Spaghetti alle vongole e Salicornia).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
spaghetti tossed with clams in their shells and marsh samphire arranged on a pasta plate
Spaghetti alle vongole makes a classic Italian supper. The samphire here complements the clams perfectly and, along with dry white wine, helps make a lovely rich sauce that slicks the spaghetti.
Ingredients:
olive oil
2 cloves garlic, peeled and finely sliced
1kg clams, well scrubbed
90g marsh samphire
100ml dry white wine
150g spaghetti
25g butter, chilled
a large handful of flat-leaf parsley, finely chopped
Method
Bring a large pan of salted water to a boil.
Heat 3 tbsp oil in a medium pan and fry the garlic gently until softened but not coloured. Increase the heat, add the clams and samphire, pour over the wine and cover tightly with a lid. Cook for just 2-3 minutes, shaking the pan every now and then until the clams open.
Remove the clams from the heat and, using a slotted spoon, lift the clams and samphire out into a bowl. Return the pan to the heat and simmer until the liquid has reduced by half.
Meanwhile, add the spaghetti to the boiling salted water and cook for 8–10 minutes or until only just tender, stirring occasionally, then drain. Remove half the clams from their shells, leaving the meat with the unshelled clams.
Drop the butter into the reduced clam and wine juice and stir until it thickens. Return the clams and samphire to the liquid, then add the spaghetti and chopped parsley. Season with black pepper and toss.
)
