Spaghetti Alle Vongole Veraci
Spaghetti alle Vongole Veraci is a classic Neapolitan dish that features pasta and fresh clams in a light, flavorful sauce. This dish is perfect for seafood lovers and is a staple in Italian coastal cuisine.
Ingredients
- 1 pound spaghetti
- 2 pounds fresh clams
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Scrub the clams under cold running water to remove any sand or debris.
- Cook the spaghetti according to the package instructions until al dente.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, and cook until the garlic is fragrant.
- Add the clams to the pan and pour in the white wine. Cover the pan and cook for 5-7 minutes, or until the clams have opened.
- Once the clams have opened, remove the pan from the heat and discard any clams that have not opened.
- Drain the spaghetti and add it to the pan with the clams. Toss everything together to coat the pasta in the sauce.
- Sprinkle with fresh parsley and season with salt and pepper to taste.
- Serve the spaghetti alle vongole veraci immediately, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pan Colander Cooking spoon
Tools
Chef's knife Cutting board Pasta pot
Serving suggestions
Serve the spaghetti alle vongole veraci with a side of crusty bread and a simple green salad for a complete 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