Pasta vongole

P TES VONGOLE

Portions : 4 - Preparation : 15 minutes - Cooking time : about 20 minutes

Ingredients

• 1 kg (2.2 LB) clams in shell
• 1 package spaghetti
• 250 ml (1 cup) white or rosé wine
• 125 ml (1/2 cup) shallots, chopped
• 60 ml (4 tbsp.) olive oil
• 4 garlic cloves, chopped
• 1 pinch cayenne or Espelette pepper
• 45 ml (3 tbsp.) butter
• 125 ml (1/2 cup) parsley leaves, chopped
• 1/4 lemon, zest
• Salt and pepper to taste

Preparation

1. Soak the clams for 1 to 2 hours in a large volume of clear water, shaking them from time to time so that the sand sinks to the bottom. Remove and set aside.
2. Place the pasta in a pot of boiling, unsalted water and cook for 2/3 of the time recommended on the packaging. Then drain.
3. Meanwhile, in a saucepan, cook the clams and white wine, covered, for 7 minutes.
4. Remove and shell the clams. Strain the cooking juices into a bowl to remove impurities and set aside.
5. In a large, hot frying pan, sauté the shallot in a little olive oil for 2 minutes.
6. Add the garlic, chilli, butter, clam juice and pasta, and cook over medium heat until the pasta has absorbed most of the liquid.
7. Add parsley and lemon zest and toss. Check seasoning.