Dear Friends,

Summer in Calabria is a season to slow down, gather around the table, and savor the simple flavors of the Mediterranean.

Spaghetti alle Vongole (Spaghetti with clams) is one of our favorite summer dishes here in Calabria. Made with fresh clams, garlic, Fondo Gionino EVOO, and parsley, it's light, flavorful, and incorporates the simple ingredients that make coastal Italian cooking so special.

Whether enjoyed for lunch on the beach or as a leisurely weekend dinner, this classic pasta captures the easy, sun-soaked spirit of a Calabrian summer!

Step 1

Start by cleaning the clams.

Make sure there are no broken or empty shells, which should be discarded.

Step 2

Tap the clams against the sink or on a cutting board to remove sand – note that healthy clams will remain closed.

Discard any clams that are open.

Step 4

Place the clams in a bowl, cover with water, and add plenty of coarse salt.

Let the clams soak for 2-3 hours.

Step 3

Place them in a colander and rinse them. 

Step 5

Heat the olive oil in a pan and add the garlic clove.

Gently cook for two to three minutes on low heat.

Step 6

Drain the clams, rinse them, and add them to the frying pan.

Step 7

Cover and let them cook for a few minutes on high heat.

Step 8

The clams will open with the heat, so shake the pan occasionally until the clams are completely open.

As soon as all of the clams are open, turn off the heat.

Step 9

Remove the clams using a hand strainer and retain the juice.

 Discard the garlic.

Step 10

In the meantime, begin cooking the spaghetti in plenty of boiling, salted water.

Step 11

When the spaghetti is half cooked, remove it from the water.

Retain the pasta water.

Step 12

Pour the claim juice into a frying pan, add the spaghetti and continue cooking using some of the pasta water.

Once the spaghetti is cooked al dente, add the claims and chopped parsley.

Step 13

Cook on high heat for a few seconds and immediately serve.