Spaghetti Vongole Recipe
A classic Italian dish featuring al dente spaghetti tossed with fresh clams, garlic, olive oil, and a hint of chili for a delightful seafood experience.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the clams
Rinse the clams under cold water to remove any sand or grit. Soak them in a bowl of salted water for about 30 minutes, then drain.
- 2
Cook the spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 3
Sauté the garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
- 4
Add the clams and wine
Add the clams to the skillet, followed by the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open. Discard any that do not open.
- 5
Combine with spaghetti
Add the cooked spaghetti to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a light sauce. Season with salt and black pepper.
- 6
Garnish and serve
Finely chop the parsley and sprinkle over the spaghetti vongole. Serve immediately.
