Description
This spaghetti alle vongole is bursting with flavor – garlic, parsley, butter & white wine!
Ingredients
Scale
- 1.5 lbs of fresh clams
- 6 ounces of spaghetti
- 6 tbsp of olive oil
- 2 cloves of garlic (cut into 8 parts)
- 3 tbsp of parsley (roughly chopped)
- 2 dried chili peppers (crushed)
- 1/2 cup of white wine
- Salt and pepper to taste
Instructions
- Clean the clams by soaking the clams in a large bowl of cold water with a tbsp of salt for 30 minutes.
- Repeat 3 times to make sure the clams are cleaned thoroughly.
- Ladle out one portion of water (without the sand). You will use this to add flavor to the spaghetti later.
- Rinse thoroughly. Prepare the pasta and the clams side by side.
- Cook the spaghetti for one minute less than indicated on the package. (The spaghetti will cook for an extra minute in the frying pan.)
- Heat olive oil in a frying pan on high heat.
- Add garlic, parsley and red chili pepper.
- Heat for a minute then add the clams and white wine.
- Cook for 5 more minutes.
- Remove from heat, put aside and cover until the pasta is finished cooking.
- (Important Tip : Remove the clams that are not open, and do not eat them. They were dead before you cooked them and could make you sick.)
- Put the spaghetti in the frying pan and pour the water you set aside earlier in too.
- Heat on high heat for 1 or 2 minutes.
- Sprinkle with black pepper and serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Cuisine: Italian
