Spaghetti alle Vongole: A Taste of Coastal Italy
- Eliane Muskus
- Jan 24
- 2 min read
Servings: 4
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
400g (14 oz) spaghetti
1kg (2.2 lbs) fresh clams, cleaned
4 garlic cloves, thinly sliced
100ml (1/2 cup) dry white wine (use a good one—you’ll taste it!)
4 tbsp high-quality olive oil
A handful of fresh flat-leaf parsley, finely chopped
1 tsp red pepper flakes (optional, for a hint of heat)
Salt to taste
Preparation:
Prep the Clams: Rinse the clams well under cold running water, scrubbing their shells. Discard any clams that are cracked or won’t close when tapped.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve 1 cup of pasta water before draining.
Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, letting them sizzle gently until fragrant but not browned.
Cook the Clams: Add the clams to the skillet and pour in the white wine. Cover with a lid and let them steam for 5-7 minutes, shaking the pan occasionally. Once the clams have opened, remove the lid and discard any that stayed closed.
Combine: Toss the cooked spaghetti into the skillet with the clams, adding a splash of the reserved pasta water if needed to coat the pasta. Stir in the fresh parsley and mix gently to combine.
Serve: Drizzle with a little more olive oil, garnish with extra parsley, and serve immediately. Enjoy with crusty bread to mop up the sauce!
This dish brings a bit of the Mediterranean to your table—simple, fresh, and irresistibly delicious.
