Vongole Bianco

 

Ingredients (for 2 servings)

Spaghetti 180g

Water 1800-2000ml

Salt 18-20g

Clams (sand removed) 1 pack

Arugula 1/2 bag

Garlic (minced) 1 clove

Olive oil 1 tbsp

White wine 3 tbsp

Salt to taste

Extra virgin olive oil 2 tbsp

Coarsely ground black pepper to taste

[Preparation]

Rinse the clams thoroughly under running water, rubbing the shells together, and drain in a colander. Trim the roots off the arugula and cut into four equal lengths.

[Instructions]

1. Cook the spaghetti in boiling salted water for 1 minute less than the package instructions, then drain in a colander. Reserve one ladleful of the cooking water.

2. While the spaghetti is cooking, sauté the garlic in olive oil in a frying pan over medium heat. Once fragrant, add the clams and white wine, then cover the pan.

3. Once the clams open, remove them from the heat. Return the pan to medium heat and add the spaghetti, one ladleful of the cooking water, and arugula. Cook over high heat.

4. Once the sauce has thickened, return the clams to the pan, season with salt, transfer to a serving dish, drizzle with extra virgin olive oil, and sprinkle with freshly ground black pepper.