Spaghetti Alla Chittara Recipe

Clean clams

Rinse clams under cold running water, discard any with cracked shells. Soak clams in a large bowl of cold salted water (about 35 g salt per liter) for 20–30 minutes to purge sand, then lift them out (do not pour water off to avoid returning grit).

Prepare other ingredients

Finely dice the guanciale into 5 mm pieces. Smash and thinly slice the garlic cloves. Chop parsley and zest the lemon, reserving lemon halves for optional juice. Measure wine and set aside.

Bring 3 liters of water to a rolling boil in a large pot. Add 2 tbsp coarse kosher salt. Add 400 g spaghetti alla chitarra and cook until just shy of al dente (about 2 minutes less than package directions), stirring occasionally. Reserve 1½–2 cups (350–475 ml) of the starchy pasta cooking water before draining.

While the pasta cooks, heat a large wide sauté pan over medium heat. Add 2 tbsp olive oil and the diced guanciale. Render the guanciale until fat is translucent and edges are lightly crisp, about 6–8 minutes. Remove and reserve 1–2 tbsp of the crisped guanciale pieces for garnish, leave the rendered fat in the pan.

Add the sliced garlic and 1 tsp red pepper flakes to the rendered fat and cook gently for 1–1½ minutes until fragrant and the garlic is golden (avoid burning).

Raise heat to medium-high, add the cleaned clams to the pan and pour in 125 ml dry white wine. Cover the pan and steam the clams for 4–6 minutes, shaking the pan once or twice, until the clams have opened. Discard any clams that remain closed.

Remove the clams with a slotted spoon to a bowl, reserving the cooking liquid in the pan. Let the cooking liquid settle for a minute, then skim off any thick impurities if necessary. If you prefer a clearer sauce, strain through a fine-mesh sieve into a measuring cup, pressing to extract juices, and return up to 200 ml to the pan.

With the pan over medium heat, add the al dente pasta directly into the clam sauce. Add ½–1 cup (120–240 ml) of the reserved pasta water and toss vigorously with tongs to marry the pasta and sauce, cooking 1–2 minutes until the pasta finishes cooking and the sauce emulsifies and clings to the strands.

Return the clams (and any accumulated juices) and most of the crisped guanciale to the pan to warm through for 30 seconds. Add chopped parsley, a good pinch of black pepper, and lemon zest. Taste and adjust seasoning with sea salt if needed. If the sauce seems dry, add more reserved pasta water by tablespoons until silky.

If desired, squeeze a little lemon juice (about ½–1 tsp) over the pasta for brightness, but keep it subtle to let the clams and guanciale shine.

Divide pasta among 4 warm plates or bowls. Top each portion with remaining crisped guanciale and additional parsley. Grind more black pepper to taste and serve immediately.