Spaghetti alle vongole
Step 1: Clams
Wash the clams several times in fresh water. Drain.
Heat 2 cl of olive oil in a large pan. Add the clams. Toss them well in the oil. Add the wine. Cook over medium heat, tossing them regularly so that all of the clams open and release their juice.
Step 2: Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti. Cook them al dente. Drain them, keeping them damp.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse