Spaghetti alle Vongole (White Clam Spaghetti)

Name: Spaghetti alle Vongole (White Clam Spaghetti)
Total time: 900 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 12 ounces spaghetti (about 350 grams); 2 1/4 pounds fresh clams (about 1 kilogram); 1 bunch fresh parsley; 2 cloves garlic; 6 tablespoons extra virgin olive oil; 1 pinch red pepper flakes; Salt, to taste; 1/4 cup dry white wine (about 60 ml)

Ester Abete @EstyDepp

Spaghetti alle Vongole (White Clam Spaghetti)

Ester Abete @EstyDepp

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Ingredients

15 minutes

Serves 4 servings

12 ouncesspaghetti (about 350 grams)
2 1/4 poundsfresh clams (about 1 kilogram)
1 bunchfresh parsley
2 clovesgarlic
6 tablespoonsextra virgin olive oil
1 pinchred pepper flakes
Salt, to taste
1/4 cupdry white wine (about 60 ml)

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Steps

15 minutes

1

Place the clams in a large pan with 2 tablespoons of olive oil, 1 peeled and crushed garlic clove, and some washed and chopped parsley. Cover and cook over high heat until the clams open, then pour in the wine and let it evaporate. Remove the clams from their shells, reserving a few in the shell for garnish, and strain the cooking liquid. Set both aside.
2

In a pan, heat the remaining olive oil and sauté the remaining garlic clove until golden. Add the red pepper flakes, the shelled clams, and their strained cooking liquid. Heat everything together for a few minutes.
3

Cook the spaghetti until just al dente, then drain. Add the spaghetti to the pan with the clams and toss everything together over the heat. Transfer to plates, garnish with the reserved clams in their shells and chopped parsley, and serve.