Method

1. Rinse the clams thoroughly and place them in a colander to drain well.

2. Bring a large pot of water to a boil. Once boiling, add salt and cook the spaghetti for 2 minutes less than the time indicated on the package, so they remain al dente.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and chili and sauté until fragrant, being careful not to let the garlic brown.

4. Add the clams and sauté for 1–2 minutes, allowing them to become lightly coated with the olive oil, garlic, and chili. Deglaze with the white wine and increase the heat. Allow the wine to come to a boil and cook until the clams open.

5. Once the pasta is ready, transfer it directly to the skillet with the clams. Add a small amount of the pasta cooking water and toss well to create a smooth, glossy sauce.

6. Add the chopped parsley, freshly ground black pepper, and, if needed, a small amount of salt. Continue tossing the pasta in the skillet until the sauce emulsifies and coats the spaghetti evenly.

7. Finish with the lemon zest and a few drops of lemon juice. Add a little of the remaining olive oil and toss once more.

8. Serve immediately on warm plates, distributing the spaghetti and clams evenly.

9. The clams should be as fresh as possible. Before cooking, discard any that are cracked or remain open and do not close when tapped gently.

10. Do not add too much salt, as the clams naturally contain seawater and will add saltiness to the dish.

11. Discard any clams that remain closed after cooking.

12. Spaghetti alle vongole is traditionally made with vongole (clams). If they are not available, you can substitute cockles or other small clams.

13. The pasta cooking water is essential for creating a smooth, emulsified sauce, so always reserve a small amount before draining the pasta.