Spaghetti with Clam Sauce (Pasta alle Vongole)

Pasta made with clam sauce in Italy bears no resemblance to the tepid version served in bad restaurants. It isn't authentic if the clams are large enough to be chopped. The question is whether 'clams' are really clams, but perhaps cockles.

• 1/3 cup olive oil
• 3 cloves garlic, cut in half
• 1 tablespoon red pepper flakes
• 1 pound tiny clams
• Salt to taste
• 1 pound spaghetti
• 1/4 cup parsley, minced

METHOD

Heat water for spaghetti.

Heat oil in large sauté pan. Put in garlic. Over low heat cook garlic until soft. Add red pepper flakes, and clams. Let cook until clams open, about ten minutes. Discard any clams that don't open. Season with salt to taste.

Cook spaghetti until al dente while clams are cooking. If clams open before spaghetti is done, remove clams from heat. Drain spaghetti.

Put spaghetti in serving bowl and pour the clams over, reserving a few clams for the top. Sprinkle on parsley.

Serve immediately. In Italy, cheese is not served with this dish.

Serves: 4 - 6

Contributor: Diana Farrell Serbe for Virginia Rosso

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