Spaghetti alle Vongole (Pasta with Clams)
Spaghetti alle vongole is an authentic Italian seafood recipe that's the perfect easy and elegant dinner. The sweet, delicate clams combine with parsley and fresh lemon juice create a vibrant and refreshing taste that is perfect for a summer evening meal. Each bite of this delicious pasta alle vongole dish will transport you to the sunny coasts of Italy.
Servings: 4 -6 servings
Equipment
Ingredients
- 2 pounds fresh clams vongole
- ¼ cup olive oil
- 4 cloves garlic chopped
- red pepper flakes amount depends on your preference; optional
- ¼ cup dry white wine
- 1 pound spaghetti or other long pasta of choice
- Kosher salt and black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Clean the clams by rinsing them thoroughly under cold running water to remove any sand or grit. Discard any that are already open, or ones that do not close when tapped.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add red pepper flakes (if using) and continue cooking for 15 seconds more.
- Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook until the clams have opened, stirring occasionally, for about 5-7 minutes. Discard any clams that remain closed. As the clams open, transfer them to a bowl with a slotted spoon.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente according to the package instructions. Reserve ¼ cup of pasta water.
- Add the ¼ cup of reserved pasta water to the skillet and bring to a boil. Transfer pasta to pan. Cook over medium heat for 1 minute, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from the bowl back to the pan. Add salt and black pepper to taste and the chopped parsley, then toss once to combine.
- Transfer the finished dish to a serving platter. Serve hot, garnished with additional parsley if desired. Enjoy your delicious Spaghetti alle Vongole! Buon appetito.
Notes
- It's important to use fresh, live clams for this recipe. Look for clams that are tightly closed or close when tapped. If you find any open or damaged clams, discard them, as they may be dead and unsafe to eat.
- To remove any sand or grit, rinse the clams thoroughly under cold running water before cooking.
- Cook the spaghetti al dente. Be sure to cook it until it's al dente, which means it should still have a slight bite to it. Overcooked pasta can become mushy and not hold up well when combined with the clams.
- Add the clams to the skillet gradually to ensure that they cook evenly.
Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 88g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 29mg | Potassium: 312mg | Fiber: 4g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
