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.

Spaghetti Alle Vongole Veraci

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

  1. Scrub the clams under cold running water to remove any sand or debris.
  2. Cook the spaghetti according to the package instructions until al dente.
  3. 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.
  4. 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.
  5. Once the clams have opened, remove the pan from the heat and discard any clams that have not opened.
  6. Drain the spaghetti and add it to the pan with the clams. Toss everything together to coat the pasta in the sauce.
  7. Sprinkle with fresh parsley and season with salt and pepper to taste.
  8. 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