- 24 live little neck clams, cleaned & drained
- 2 chilies, finely sliced
- 3 cloves garlic, finely sliced
- 2 shallots, finely sliced
- Large handful flat-leaf parsley, chopped
- Extra Virgin Olive Oil
- Cooked spaghetti
If you love seafood and herbs like I do, then there is no better dish during a hot summer than spaghetti alle vongole. A satisfying meal with very little effort!
To make the sauce, place a large, deep skillet over high heat and drizzle generously with olive oil. Toss in the chili, garlic and shallot and sauté until soft and fragrant. Splash in some vermouth (I always use at least half a cup) and add the clams and some parsley. Cover and cook clams until they open up.
Fish out the cooked clams and plate. Toss the cooked spaghetti with the clam sauce and a drizzle of fine olive oil. This dish usually requires no extra salt, but if the juice from your clams is not salty enough, then you can toss with some sea salt to taste at this point. Plate spaghetti and sprinkle some fresh parsley on top. Don't discard any precious clam sauce, just drizzle it along with the yummy bits of garlic from the bottom of the skillet over the entire dish and serve steaming hot!