Spaghetti Vongole

Serves 2


  • ½ kg clams
  • 1 tbsp flour
  • 50 g butter
  • Olive oil as needed
  • 2 tbsp chopped Italian parsley
  • 2 fat garlic cloves - chopped
  • ½ glass of white wine
  • Pasta - depends on your appetite!


  1. Soak the clams in cold water with a tablespoon of flour and a dash of salt for around two hours. Put fresh water in a pot and bring to a boil.
  2. Separately, in a frying pan place a sufficient quantity of olive oil and ignite the flame to medium-low and add the drained clams with chopped Italian parsley and diced garlic. Cover.
  3. Add salt to the pot of boiling water, and, when it returns to boil, add the pasta (linguine or spaghetti are preferable).
  4. Uncover the frying pan containing the now-opened clams, discard any broken or unopened shells and turn the flame all the way up. Add half a glass of dry white wine to the clams. When the wine has evaporated, turn the flame down as low as it goes and add some butter to create a sauce binding the ingredients. When the pasta is al dente, drain it and add it to the clams. Mix and serve. A good, dry white wine and some bread for soaking up the juices are a perfect accompaniment.