Soak the clams in a 3% salt solution (1 liter of water with 30g of salt) to force the sand out. Once most of the sand has been expelled, rub the shells against each other to clean them.
Put the clams, white wine, and soup stock cube into a heatproof container. Lightly cover with plastic wrap and cook for 5 minutes in a microwave. Crumble up the soup cube when adding it.
Separate the clams and the liquid. It's easier to eat if you remove the shells at this point, but it's fine to keep them on.
Boil the pasta. You'll be heating the pasta in the clam liquid later, so cook the pasta for about 1.5 minutes less than called for.
In a cold skillet, add the olive oil, crushed garlic cloves, and the chili pepper with seeds removed, and cook over low heat until fragrant.
Pour in the liquid from Step 3 and add the mushrooms.
Drain the boiled pasta well, and add to the skillet. Heat on low for around 30 seconds, mixing with tongs to coat everything in the sauce.
Remove to a plate, sprinkle on some parsley, and it's ready to eat.
If you can, it's best to let the clams sit overnight to expel the salt. For details see Recipe ID: 1115447
Story Behind this Recipe
Please make this after a successful clam dig!
Vongole: Manila Clams Rosso: Red = tomato Vongole rosso is a dish made with Manila clams using tomato sauce.
Bianco: White = white wine Vongole bianco is a dish made with Manila clams using white wine.
● If you want to taste the garlic, make sure to remove the center sprout of the garlic and coarsely mince the rest of the clove. It's delicious this way. ● Clams with shells on are easier to cook and look better, but they are harder to eat.