Spaghetti Alle Vongole (spaghetti Vongole)
Spaghetti alle Vongole, or Spaghetti Vongole, is a classic Italian pasta dish featuring spaghetti and fresh clams in a light, flavorful sauce. This dish is simple yet elegant, perfect for a special dinner or a casual weeknight meal.
Ingredients
- 1 pound spaghetti
- 2 pounds fresh clams, scrubbed
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant, about 1 minute.
- Add the clams to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Add the cooked spaghetti to the skillet with the clams. Toss to coat the pasta with the clam sauce. Season with salt and pepper to taste.
- Sprinkle the chopped parsley over the pasta and toss to combine.
- Divide the spaghetti alle vongole among serving plates and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Skillet Cooking spoon Colander
Tools
Chef's knife Cutting board Garlic press
Serving suggestions
Serve the Spaghetti alle Vongole with a crisp white wine and a side of crusty bread to soak up the delicious clam sauce.
Tips & tricks
Be sure to scrub the clams thoroughly to remove any sand or grit before cooking.
Cost
$20