Spaghetti alle Vongole

Spaghetti alle Vongole

Spaghetti alle Vongole

Spaghetti Alle Vongole or Spaghetti with clams is a classic dish any time of year, but at Christmas, this dish often takes center stage.

  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min

Ingredients

  • 2 ¼ lbs. clams
  • 10.5 oz. spaghetti
  • ½ cup dry white wine
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Red pepper flakes to taste
  • Salt and pepper to taste

Preparations

1

Preparing the clams: the day before cooking, clean the clams by placing them in a bowl of salted cold water for at least 12 hours. Immediately before cooking, rinse the clams under cold water to ensure that all sand has been removed.

2

Place the rinsed clams, garlic, and white wine in a skillet over high heat. Let the wine evaporate, cover the pan tightly with the lid, and wait until the clams open completely, this should take about 3 minutes. Remove the clams and garlic. Drain the liquid, strain, and reserve.

3

In the same pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute. Return the clams and filtered liquid to the pan and heat for 2 minutes.

4

Finely chop the parsley and cook the spaghetti in boiling salted water until it is almost al dente.

5

Drain the spaghetti and add to the pan with the clams. Stir for a few seconds and serve immediately with sprinkled parsley and freshly ground black pepper to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *