Spaghettini Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the baby clams under cold water and soak them in salted water for about 30 minutes to remove any sand. Drain and set aside.

2. 2

   Cook the Pasta

   In a large pot, bring salted water to a boil. Add the spaghettini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. 3

   Sauté the Garlic

   In a large skillet, heat the DOP olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

4. 4

   Add Clams

   Add the rinsed clams to the skillet, along with the peperoncino flakes. Pour in a splash of the reserved pasta water and cover the skillet. Cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

5. 5

   Combine Pasta and Clams

   Add the cooked spaghettini to the skillet and toss to combine. If the pasta seems dry, add more reserved pasta water as needed. Season with salt and black pepper to taste.

6. 6

   Finish with Parsley

   Remove the skillet from heat and stir in the chopped parsley. Serve immediately with extra olive oil if desired.