Preparation
- Soak the clams in salted water for 30 minutes to purge any sand. Rinse thoroughly.
- Bring water to a boil in your Maestro pot. Cook the pasta for 4 minutes until al dente. Reserve a bit of the cooking water.
- Heat olive oil in the spacious Maestro frying pan. Gently sauté the garlic, shallot and chilli until soft and translucent.
- Add the clams and deglaze with white wine. Cover and steam for 4–5 minutes until the shells open. Discard any that remain closed.
- Add the drained pasta to the pan. Toss well to coat with the sauce, adding a splash of pasta water if needed.
- Finish with herbs and a touch of lemon juice. Serve straight from the pan for a casual, shared dining experience.
Why choose Maestro?
The Maestro pot and frying pan combine premium stainless steel with a smart multilayer base for optimal heat distribution – perfect for delicate dishes like vongole, where timing is everything.
Enjoy your meal!
