Spaghetti Risottati alle Vongole

Spaghetti Risottati alle Vongole is a variation of the traditional Italian Spaghetti alle Vongole, where the pasta is cooked like a risotto, slowly absorbing the flavors of the broth. This method results in a creamy, flavorful dish with perfectly cooked spaghetti and clams.

Ingredients:

1 lb (450g) spaghetti
2 lbs (900g) fresh clams, cleaned and soaked in salted water to remove sand
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1-2 red chili peppers, chopped (optional, for heat)
1 cup dry white wine
2 cups fish or vegetable broth (or clam juice)
1 small bunch fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving

Instructions:

Prepare the Clams: Rinse the clams under cold water, discarding any that are broken or don’t close when tapped. Set aside.
Cook the Clams: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add half of the minced garlic and chili peppers, and sauté for about 1 minute. Add the clams and white wine, cover, and cook until the clams open (about 5-7 minutes). Discard any clams that don’t open. Remove the clams from the skillet and set aside, leaving the liquid in the pan.
Cook the Spaghetti Risotto-Style:
- Add the remaining olive oil and garlic to the skillet with the clam liquid. Toast the spaghetti in the pan for 1-2 minutes to infuse it with the flavors.
- Gradually add the broth, one ladle at a time, stirring frequently like you would with risotto. Continue adding broth as it’s absorbed, cooking the spaghetti slowly over medium heat until it’s al dente (about 10-12 minutes).
Finish the Dish: Once the spaghetti is al dente and the broth is mostly absorbed, return the clams to the skillet and toss everything together. Stir in fresh parsley, season with salt and pepper to taste, and cook for another 1-2 minutes.
Serve: Drizzle with extra olive oil and serve with lemon wedges on the side.