Spaghetti alle Vongole Veraci (Spaghetti with Clams)

Ingredients:

• 500g (1 lb) Felicetti Monograno Matt Spaghetti
• 1 kg (2.2 lbs) vongole veraci (littleneck or similar)
• ¼ cup (2 fl oz) Zahara 100% Italian extra virgin olive oil, plus more for finishing
• 2 garlic cloves, finely sliced
• 1 small red chili (optional), finely sliced
• A handful of fresh flat-leaf parsley, chopped
• 100 ml (1/2 cup) dry white wine
• Sea salt (for pasta water)
• Freshly cracked black pepper
• Lemon zest (optional, for garnish)

Instructions:

1. Prepare the Clams: If your clams are not pre-cleaned, soak them in salted water for about 30 minutes to purge any sand. Rinse them well and set them aside.
   
   
2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the Felicetti Monograno Matt Spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente.
   
   
3. Sauté the Garlic and Chili: While the pasta cooks, heat the Zahara EVOO in a large skillet or shallow pan over medium heat. Add the garlic slices and chili (if using) and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
   
   
4. Add the Clams and Wine: Add the clams to the pan and pour in the white wine. Cover with a lid and cook for 3-5 minutes, or until the clams have opened. Discard any clams that remain closed.
   
   
5. Toss the Pasta: When the pasta is ready, reserve about 1/2 cup of pasta cooking water and then drain the spaghetti. Add the cooked Felicetti Monograno Matt Spaghetti directly into the skillet with the clams. Toss the pasta gently in the sauce, adding a bit of the reserved pasta water to create a silky sauce. Season with freshly cracked black pepper and salt if needed.
   
   
6. Finish the Dish: Stir in the fresh parsley and mix everything together. Optionally, you can add a little lemon zest for a refreshing touch.
   
   
7. Serve: Plate the pasta, ensuring an even distribution of clams, garlic, and sauce. Garnish with additional parsley and a drizzle of Zahara 100% Italian extra virgin olive oil for extra flavor. This dish is best enjoyed fresh, ideally with a glass of chilled Italian white wine, like a Suove, Vermentino, Trebbiano, or Pinot Grigio. 

Buon appetito!