Spaghettia Vongole Recipe
Tender, whole little neck clams sauteed with garlic in a white wine or zesty marinara sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the clams under cold water to remove any sand or grit. Set aside.
- 2
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 3
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 4
Add Clams and Wine
Add the clams to the skillet and pour in the white wine. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any that do not open.
- 5
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet, tossing to combine with the clams and sauce. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 6
