Spaghetti Vongole Recipe
Cockle clams, white wine, parsley, hot cherry peppers
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Ingredients
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Pasta
Seafood
Sauce
Method
Preparation
- 1
Clean the Clams
Soak the cockle clams in cold water for about 30 minutes to allow them to expel any sand. Rinse thoroughly under cold running water.
- 2
Chop the Ingredients
Mince the garlic cloves, slice the hot cherry peppers, and chop the fresh parsley.
Cooking the Pasta
- 3
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain the rest.
Making the Sauce
- 4
Sauté Garlic and Peppers
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced hot cherry peppers. Sauté for about 2-3 minutes until the garlic is fragrant.
- 5
Cook the Clams
Add the cleaned cockle clams to the skillet and pour in the white wine. Cover and cook for about 5-7 minutes, until the clams have opened. Discard any clams that do not open.
- 6
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the clams. Toss gently to combine, adding reserved pasta water as needed to create a light sauce.
- 7
Season and Garnish
Season with salt and black pepper to taste. Remove from heat and stir in the chopped parsley before serving.