You will need 300 gram of clams (vongole) per person, not cleaned or frozen! You can make clams spaghetti with frozen clams but the taste will be pretty much different.
Couple cloves of garlic.
Spaghetti pasta 100 gram per person.
Couple tablespoons of white wine.
Pasta and the rest will be cooked separately and combined in the end, so let's start with putting water on to boil for the spaghetti.
Peel garlic and roast it till golden in olive oil. It's better to remove the garlic cloves in the end of roasting. Add clams.
Saute, add couple tablespoons of white wine and saute a few more minutes.
You may want to take out the clams to a separate bowl at this time.
When water comes to boil, cook the spaghetti. Cook until almost ready (one minute shorter than cooking time on the package and drain them well!)
Add spaghetti to the sauce and simmer a couple more minutes.
And that's it! Clams spaghetti is ready. Serve clams over spaghetti on every plate or the clams may be served in separate bowl where everyone can take as much as they want.
Recipe by Katrin (katrinshine)
Translated by Nadia (crafts2love)