Spaghetti alle Vongole (Clam Pasta)

• 12 oz spaghetti
• 2 lb clams, scrubbed
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1/2 lemon
• Optional: Grated Parmesan cheese

Steps

1. 1 Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add clams and white wine to the skillet, cover, and cook until clams open, about 5 minutes.
4. 4 Discard any unopened clams.
5. 5 Add butter to the skillet and swirl until melted. Toss in cooked spaghetti, parsley, lemon juice, and a splash of pasta water if needed to loosen the sauce.
6. 6 Season with salt and pepper to taste. Serve immediately with extra parsley and optional Parmesan cheese.

Equipment

• Large pot
• Large skillet with lid

Variations

• Add diced tomatoes for a Spaghetti alle Vongole with a tomato twist.
• Incorporate a splash of cream for a richer sauce.

Substitutions

• If clams are unavailable, mussels can be used as a substitute.

Pairings

• Chardonnay or Pinot Grigio
• A chilled Sauvignon Blanc

Nutrition

Tips

• Scrub clams thoroughly under cold water to remove any grit.
• Make sure to discard any clams that don’t open during cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezing: Not ideal for freezing due to the texture of the pasta and clams.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ