Spaghetti alle Vongole
Spaghetti with fresh clams steamed in white wine, garlic, and parsley.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 12 oz spaghetti
- 2 lb littleneck clams, scrubbed
- 3 tablespoons olive oil
- 5 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup chopped parsley
- 1 tablespoon butter
- 1 tablespoon lemon juice
Steps
Step 1. Soak the clams in cold salted water for 20 minutes, then drain. Discard any that stay open when tapped.
Step 2. Boil the spaghetti in salted water for 2 minutes less than the package says. Save 1 cup of the water, then drain.
Step 3. Warm the oil, garlic, and pepper flakes for 1 minute. Add the wine and clams, cover, and cook 5 to 7 minutes until the clams open. Discard any that stay closed.
Step 4. Add the pasta, 1/2 cup of pasta water, butter, parsley, and lemon juice and toss for 2 minutes until the sauce clings.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.