Spaghetti alle vongole
Spaghetti alle vongole is a classic Italian pasta dish made by cooking clams with garlic, white wine, and parsley, then tossing with spaghetti.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Spaghetti (dried) | 500 | Grams |
| Clams (fresh, scrubbed and rinsed) | 1 | Kilogram |
| Olive Oil (extra virgin) | 100 | Milliliters |
| Garlic (thinly sliced) | 4 | Clove |
| White Wine (dry) | 250 | Milliliters |
| Red Pepper Flakes (optional, for heat) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package instructions.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned.
- Add the clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Drain the spaghetti and add it to the skillet with the clams. Toss everything together to combine, allowing the pasta to absorb the sauce.
- Stir in the chopped parsley and season with salt and black pepper to taste. Serve immediately.
Prep
- Scrub and rinse clams under cold water to remove any sand or debris.
Kitchen equipment
Large Skillet With Lid