- Spaghetti (160g for 2 people)
- Clams (1.5lbs for 2 people)
- Olive oil
- Garlic (2 cloves)
- Pepper flakes (optional)
Wash the clams, and soak them in salty water for 30 minutes. Wash the clams again, and soak them in salty water for another 20 minutes. Mix the clams occasionally to check whether there is sand. Change water if there is sand.
Cook one peeled garlic clove in olive oil for a minute, add the clams and close the pan. Cook them on medium flame until the clams are all open.
Start cooking the spaghetti once the clams are on the stove.
Filter the broth from the clams, and start reducing it in a pan. Add the second peeled garlic clove to the broth. In the mean time, unshell the clams.
Add spaghetti to the pan containing the reduced broth, and add some chopped parsley. Once the broth is almost completely reduced, mix in the clams and continue cooking for 30 seconds.
Adapted from: http://ricette.giallozafferano.it/Spaghetti-alle-vongole.html