Spaghetti alle Vongole
Spaghetti alle vongole, or spaghetti with clams, is a classic Italian dish that is easy to prepare and full of flavor. In this recipe, we'll show you how to make this delicious pasta dish that's perfect for a cozy dinner at home. With just a few simple ingredients and some basic cooking techniques, you can create a restaurant-quality meal in no time.
Ingredients
- 1 lb. Spaghetti
- 2 lbs. Fresh Clams
- 3 Cloves minced
- 1/4 cup Extra-virgin olive oil
- 1/2 cup Dry white wine Sauvignon Blanc or Pinot Grigio
- 1/4 tsp. Red pepper flakes
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Cleaning little neck clams is an important step to ensure that they are safe to eat and to remove any sand or debris that may be present. Here are the steps to clean and de-sand little neck clams:
- Rinse the clams under cold running water to remove any loose dirt or sand.
- Fill a large bowl with cold water and add about a tablespoon of salt per quart of water. Stir the water to dissolve the salt.
- Add the clams to the saltwater solution and let them soak for at least 30 minutes. This will help to encourage the clams to expel any sand or debris that may be inside their shells.
- After the clams have soaked, remove them from the water and discard any that are already open or that do not close when tapped. This is an indication that they are not alive and should not be eaten.
- Rinse the clams again under cold running water to remove any remaining sand or debris.
Spaghetti alle Vongole
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes, and cook until the garlic is fragrant and lightly golden, about 1 minute.
- Add the clams to the skillet and pour in the white wine. Cover and cook until the clams open, shaking the skillet occasionally, about 5-7 minutes. Discard any clams that do not open.
- Add the cooked spaghetti and reserved pasta cooking water to the skillet with the clams. Toss everything together until the spaghetti is coated in the sauce and the clams are evenly distributed.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley and serve immediately.