Spaghettini Alle Vongole Recipe
Angel hair with baby New Zealand clams
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the clams
Rinse the baby clams under cold water to remove any sand or grit.
- 2
Cook the spaghettini
In a large pot of salted boiling water, cook the spaghettini according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 3
Sauté the garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 4
Add the clams
Add the rinsed clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes.
- 5
Combine pasta and clams
Once the clams have opened, add the cooked spaghettini to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- 6
Finish with seasoning
Stir in the lemon juice, fresh parsley, and season with salt and black pepper to taste. Serve immediately.
