Spaghetti 'alle Vongole' Recipe
Indulge in our Spaghetti 'alle Vongole', a classic Italian dish that perfectly marries al dente spaghetti with tender clams simmered in a fragrant garlic and white wine sauce. Each bite transports you to the coastal shores of Italy, where the fresh flavors of the sea meet a hint of spice from red pepper flakes and a sprinkle of parsley. Finished with a drizzle of extra virgin olive oil, this dish is a true celebration of simplicity and taste that will leave your palate singing.
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Ingredients
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Pasta and Clams
Method
Cooking Instructions
- 1
Prepare the Clams
Soak the clams in cold water for about 30 minutes to remove any sand. Rinse them under cold water and set aside.
- 2
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 3
Sauté the Aromatics
In a large skillet over medium heat, combine the olive oil, minced garlic, and red chili flakes. Sauté for 2-3 minutes until the garlic is fragrant but not browned.
- 4
Add the Clams
Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes until the clams open up.
- 5
Combine Pasta and Clams
Add the cooked spaghetti to the skillet along with some reserved pasta water to create a sauce. Toss everything together to combine. Season with salt and black pepper to taste.
- 6
Finish with Parsley
Chop the fresh parsley and sprinkle it over the spaghetti. Toss gently before serving.
