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.

Spaghetti Alle Vongole (venetian Clam Linguine)

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

  1. 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.
  2. While the pasta is cooking, clean the clams under cold running water, discarding any that are open or cracked.
  3. 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.
  4. 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.
  5. Stir in the cooked spaghetti and parsley, tossing to combine. Season with salt and pepper to taste.
  6. 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