Spaghetti Alle Vongole Recipe
Clams sautéed with fresh garlic, white wine, and parsley, topped with scampi or 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 of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 3
Sauté garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté until fragrant but not browned.
- 4
Add clams and wine
Add the cleaned clams to the skillet, followed by the white wine. Cover and cook for about 5-7 minutes or until the clams have opened.
- 5
Combine spaghetti and clams
Once the clams are open, remove the lid and add the cooked spaghetti to the skillet. Toss to combine, allowing the spaghetti to soak up the flavors.
- 6
Finish with herbs and sauce
Chop the fresh parsley and add it to the skillet along with salt and pepper to taste. If using, add scampi or marinara sauce and mix well.
- 7
Serve
Plate the spaghetti alle vongole and garnish with additional parsley if desired. Serve immediately.
