Clean the clams, making sure to remove any sand.
Spaghetti alle vongole
- 400 g Borges spaghetti
- 450 g fresh clams
- 2 cloves of garlic es
- A splash of Borges extra-virgin olive oil
- Salt and pepper
- 1 chili pepper
- A splash of dry white wine
Step by step
Cook the spaghetti according to the instructions.
Sauté the minced garlic and chili pepper in a pan with extra-virgin olive oil. Add the clams and the white wine. Wait for the clams to open, discarding any that won’t open. Add salt and pepper to taste.
Drain the spaghetti and add it to the pan with the clams.