Spaghetti Alle Vongole Recipe
New Zealand Clams With A White Wine Sauce, Garlic, And Extra Virgin Olive Oil
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Clean the Clams
Rinse the New Zealand clams under cold running water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
- 2
Prepare the Parsley
Chop the fresh parsley finely and set it aside for garnishing at the end.
Cooking
- 3
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, usually about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the rest and set aside.
- 4
Make the Sauce
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.
- 5
Add the Clams
Add the cleaned clams to the skillet and pour in the dry white wine. Stir gently to combine, then cover the skillet and cook for about 5-7 minutes, or until the clams have opened.
- 6
Combine Spaghetti and Sauce
Once the clams are open, add the drained spaghetti to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- 7
