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Le Chaudron recipe
Pâtes alle vongole
Spaghetti with clams (alle vongole)
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)spaghetti
1 kg (2.2 lb)clamsvongole)
6 clovesgarlic
200 ml (¾ cup)dry Italian white wine
6 tbspextra-virgin olive oil
1bunch of flat-leaf parsley
2bird's eye chilies
1lemon
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 500 g (18 oz) spaghetti
- 1 kg (2.2 lb) clams vongole)
- 6 cloves garlic
- 200 ml (¾ cup) dry Italian white wine
- 6 tbsp extra-virgin olive oil
- 1 bunch of flat-leaf parsley
- 2 bird's eye chilies
- 1 lemon
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Purge the clams for 2 hours in a large bowl of homemade seawater (35 g / 2 tbsp coarse salt per liter / quart of cold water). This essential step lets them spit out their sand.
- Drain the clams in a colander and rinse well under cold water, rubbing the shells together. Discard any open clam that doesn't close when pressed.
- Remove the germ from the 6 garlic cloves and slice thinly. Finely chop half the parsley, keeping the rest as whole leaves for garnish. Slice the 2 chilies very thinly, to taste.
- Bring a large pot of salted water (10 g salt per liter, about 2 tsp per quart) to a rolling boil. Cook the spaghetti 2 minutes less than the package says; it will finish in the sauce.
- While the pasta cooks, heat 4 tbsp olive oil in the large sauté pan over medium heat. Cook the garlic and chilies 1 minute until the garlic is golden but not burnt.
- Add the clams and immediately pour in the white wine. Cover and cook 5 minutes over high heat until they've all opened. Discard any that stay closed.
- Drain the spaghetti, reserving 200 ml (¾ cup + 1 tbsp) of the starchy pasta water. Add the pasta to the clams and their juices with the chopped parsley. Toss 2 minutes to coat.
- If it looks dry, add a little reserved pasta water so the sauce coats the pasta. Drizzle with the remaining 2 tbsp olive oil and a few drops of lemon juice. Serve right away with parsley and pepper.
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