Spaghetti alle Vongole Recipe

Perfectly cooked spaghetti and juicy clams make Spaghetti alle Vongole a delicious dish. The pasta's garlicky, aromatic white wine and olive oil sauce creates a delicious flavour combination. Enjoy this authentic Italian meal.

Ingredient

– 1 pound spaghetti pasta or other long pasta of choice – 2 pounds fresh clams (vongole) – 4 cloves garlic, chopped – ¼ cup olive oil – ¼ cup dry white wine – ¼ cup fresh parsley, chopped – Kosher salt and black pepper, to taste – Optional- (red chili pepper) or dried flakes amount depends on your preference

Direction

Clean clams. Rinse the clams well under cold water to remove sand and grit. Discard any that open or will not close when tapped. In a large skillet, heat olive oil on medium. Add garlic and cook 1 minute until fragrant

Step 1

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Add red pepper flakes and cook 15 seconds more. Pour white wine over the clams in the skillet. Cook the clams for 5-7 minutes with a lid on the skillet, stirring occasionally. Throw away closed clams.

Step 2

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Boil spaghetti in salted water until al dente, following package instructions. Reserve ¼ cup of pasta water. Transfer open clams to a bowl with a slotted spoon. Bring ¼ cup of reserved pasta water to a boil in the skillet. 

Step 3

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Transfer pasta to pan. Stir constantly over medium heat for 1 minute until pasta is al dente and has absorbed some of the sauce. 

Step 4

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Return clams and bowl juices to pan. Add chopped parsley and mix once. Serve the dish on a platter. If desired, add parsley to hot dish.

Step 5

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also see

also see

Italian Frittata Recipe with Peas and Ricotta