Spaghetti alle vongole, as in Italy, by the chef of Cyril Lignac

Spaghetti alle vongole, as in Italy, by the chef of Cyril Lignac

© piyato / IStock
Spaghetti alle vongole, as in Italy, by the chef of Cyril Lignac

Pasta with clams is an emblematic dish of Neapolitan cuisine. Their sauce, slightly iodized by the sea water of the shells, gives this recipe inimitable flavors. Discover all the chef’s tips to prepare them like in Italy!

Since March 24, in full containment, Cyril Lignac hosts the show “Everyone in the kitchen”, tour from Monday to Friday, in his Parisian apartment. The chef notably offers us the opportunity to travel by preparing traditional recipes from elsewhere. This time, it is Italy that he is honoring by delivering his recipe for spaghetti alle vongole. This Neapolitan specialty based on clams can be prepared in two ways: “in rosso “ with tomato sauce, tomatoes, grilled peppers and chili or “in bianco ” with some White wine, of the’olive oil and an parsley. It is this version that the chef chose. A real treat !

⋙ Also discover all our easy and delicious recipes with spaghetti

How to properly clean clams?

Rinse your shells in several waters, stirring them vigorously to remove all the sand.

How to prepare Cyril Lignac’s spaghetti alle vongole?

Heat a dash of olive oil in a saucepan. Brown a sliced ​​onion or shallot with a clove of garlic and a little parsley. Pour 4 handfuls of clams. They will open with heat. Add the white wine and cover. When the clams are open, pour them into a colander over a salad bowl.

Cook your spaghetti or linguines half the time indicated on the package in unsalted boiling water. In a second saucepan, pour the clam juice, add the second clove of garlic, simmer while the pasta cooks.

Pour the cooking juices from the clams into a new pan after filtering it through a skimmer. Add the second clove of chopped garlic. Remove the pasta from the cooking and immerse it in the clam juice. Finish cooking over medium heat. This cooking method will allow the sauce to thicken thanks to the starch in the pasta. During this time, shell your shells and keep them aside in another bowl. Remove from heat and add the clams and the rest of the parsley, then pour a dash of olive oil. Serve.

The chef’s advice: if you can’t find clams, you can replace them with hulls, mussels and other seafood. It is also possible to opt for linguine instead of spaghetti.

The list of ingredients to prepare Cyril Lignac’s spaghetti alle vongole:

For two people :

  • 240 g semolina linguini or spaghetti
  • 4 handfuls of clams, soaked well in advance
  • ¼ bunch of parsley, washed and chopped
  • 2 garlic cloves, peeled and chopped
  • ½ glass of white wine
  • olive oil

Which wine to choose for spaghetti alle vongole?

We don’t cook with bad wine! But no question either of sacrificing a grand cru to pour it into your casserole dish. Choose a dry and young white wine. You can opt for a Chablis or a Muscadet for example.

Read also :

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