Description
Spaghetti alle Vongole is a classic Italian pasta dish featuring tender clams cooked in a garlic-infused white wine sauce, served over al dente spaghetti. Simple yet flavorful, this dish highlights fresh seafood and bright herbal notes.
Ingredients
Scale
- 400g spaghetti
- 1kg fresh clams (cleaned)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup fresh parsley (chopped)
- Salt to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in a large pan. Add garlic and red pepper flakes, sauté until fragrant.
- Add clams and white wine. Cover and steam until clams open (5-7 minutes). Discard any unopened clams.
- Toss in cooked spaghetti, parsley, and reserved pasta water. Stir well to combine.
- Serve immediately with a drizzle of olive oil.
Notes
- Soak clams in cold salted water for 30 minutes to remove sand.
- Use high-quality dry white wine for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg
Keywords: spaghetti alle vongole, clams pasta, Italian seafood recipe, easy pasta dish