Spaghetti Alle Vongole (venetian Clam Linguine)
Spaghetti alle Vongole, or Venetian Clam Linguine, is a classic dish from the Venetian cuisine that features fresh clams, garlic, white wine, and parsley. This flavorful pasta dish is a favorite among seafood lovers and is perfect for a special dinner or a gathering with friends and family.
Ingredients
- 1 pound spaghetti
- 2 pounds fresh clams
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, clean the clams under cold running water, discarding any that are open or cracked.
- In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
- Add the clams to the pan 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.
- Stir in the cooked spaghetti and parsley, tossing to combine. Season with salt and pepper to taste.
- Divide the pasta and clams among serving bowls, drizzling with any remaining pan juices. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Colander Large pan with lid
Tools
Tongs Knife Cutting board Measuring cup
Serving suggestions
Serve the Spaghetti alle Vongole with a crisp green salad and a glass of chilled white wine for a delightful meal.
Tips & tricks
Be sure to discard any clams that do not open after cooking, as they may not be safe to eat.
Cost
$20