Spaghetti 'alle Vongole' Recipe
Recipe information
Make Spaghetti 'alle Vongole' in just 40m. 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
Pasta and Clams
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.
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