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Le Chaudron recipe
Sauce alle Vongole
Clam sauce for spaghetti
⏱ 25 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)fresh clams
200 ml (¾ cup)dry Italian white wine
5 clovesgarlic, crushed
5 tbspextra-virgin olive oil
1bunch of flat-leaf parsley, chopped
2fresh red chilies, chopped
The juice of ½ lemon
- 1.5 kg (3.3 lb) fresh clams
- 200 ml (¾ cup) dry Italian white wine
- 5 cloves garlic, crushed
- 5 tbsp extra-virgin olive oil
- 1 bunch of flat-leaf parsley, chopped
- 2 fresh red chilies, chopped
- The juice of ½ lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the clams in a large bowl of salted water for 2 hours to purge the sand.
- Heat the olive oil in a large sauté pan over medium heat and add the crushed garlic and chopped chilies.
- Cook for 1 minute without browning.
- Pour in the dry Italian white wine and bring to a simmer.
- Add the drained clams, cover tightly and cook over high heat for 5 minutes, shaking the pan often.
- The clams are done when they have opened; discard any that stay closed.
- Strain the juices to remove any sand, then return the clams to the sauce with the chopped parsley.
- Add a squeeze of lemon and serve right away with spaghetti in warm bowls.
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