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
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.
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.
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.
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.
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.
Garnish and serve
Finely chop the parsley and sprinkle over the spaghetti vongole. Serve immediately.