Vongole Pasta - You Have to Remove the Clams the Moment They Open or They Become Tough

Steps

1. 1

   Boil 2L of water with 20g salt, cook spaghetti for 7 minutes, then toss with olive oil and set aside

2. 2

   Slice garlic, crush whole peppercorns with the back of a knife, mince onion and parsley, blanch and concasse tomato, and crush peperoncino by hand

3. 3

   Heat pure olive oil in a pan and saute garlic until golden

4. 4

   Stir-fry pepper, onion, and peperoncino in order, then add clams over high heat and remove them immediately the moment they open

5. 5

   Add pasta and stir-fry for 1 minute

6. 6

   Add extra virgin olive oil and pasta water little by little to adjust consistency

7. 7

   Add tomato, parsley, and clams and toss, then plate and top with mini basil