First vongole attempt; tried to stay close to the original Neapolitan recipe.
Ingredients: spaghetti, fresh clams, garlic, extra virgin olive oil, parsley, pepper flakes, white wine, salt
Wash fresh clams with flowing water
Infuse olive oil with crushed garlics and parsley stems at medium-low heat
Once garlics are golden, remove them and parsley stems
Raise the heat to high, then add clams, pepper flakes, and white wine
Cover with lid and wait until clams pop open. Shake the pan a bit in-between
Remove opened clams. Shuck clams from the shell (leave a few in for plating)
Toss pasta 3 minutes before al dente into the sauce at medium heat, stir vigorously. Add pasta water as sauce is almost absorbed, as well as some olive oil in-between.
Toss clams back in and stir
Remove from heat, add some parsley, then final mantecatura
Honestly, I'll just shuck all clams next time. Regardless, felt like an upgrade from Aglio e Olio with clams and ocean flavlor added.
by Neyrok37