Spaghetti Al Vongole

Instructions

1. Prepare the Vongole: Place the vongole in a large bowl of water, generously salted with sea salt. Let them soak for 2 hours to expel any sand.
2. Clean and Filter Vongole: Filter vongole into a colander to drain, set the vongole aside.
3. Prepare the Sauce Base: Pour a generous amount (6–8 tablespoons) of extra virgin olive oil into a large pan over low heat. Grate the garlic directly into the pan and add half of the chopped parsley. Cook for 30 seconds, stirring gently.
4. Cook the Vongole: Add the vongole to the pan and stir to coat them in the garlicky oil. Turn the heat to medium-low, then add one ladle of water and a small teaspoon of sea salt. Cover the pan with a lid or foil and cook for 5 minutes.
5. Filter the Vongole Sauce: Remove the foil or lid, give the vongole a stir, and pour the contents through a colander set over a bowl to catch the sauce. Set the vongole and filtered sauce aside.
6. Cook the Pasta: Bring a large pot of water to a boil, add rock salt, and cook the spaghetti according to the package instructions.
7. Combine Pasta and Sauce: Wash the pan and return it to very low heat. Pour the filtered clam sauce back into the pan. Squeeze half of the lemon into the pan and stir gently to combine. Transfer the cooked pasta directly into the pan with the sauce, tossing or stirring briskly, adding a splash of reserved pasta water as needed.
8. Final Touches: Return the vongole to the pan and squeeze in the remaining half of the lemon. Add more pasta water if needed. Drizzle with extra virgin olive oil, sprinkle with some of the reserved parsley, and toss everything together until well combined.
9. Serve: Twirl the pasta onto a plate, top it with the vongole and their juices, then finish with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Serve with crusty bread and a glass of dry white wine.