Italian Spaghetti alle Vongole (Clam Pasta)

Name: Italian Spaghetti alle Vongole (Clam Pasta)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1000 g Fresh clams (vongole); 400 g Spaghetti; 5 cloves Garlic, thinly sliced; 0.5 tsp Dried chili flakes; 150 ml Dry white wine; 0.25 cup Fresh parsley, chopped; 4 tbsp Extra virgin olive oil; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

35m

Price Category

average

Calories

Medium

Spaghetti alle Vongole is a classic Italian pasta dish that brings the fresh flavors of the sea to your table. This simple yet elegant meal is made with fresh clams, garlic, chili, and white wine, creating a perfect harmony of tastes. It's quick to prepare, making it an ideal choice for a weeknight dinner or even a special occasion. Savor the taste of Italy with this authentic recipe!

ingredients

4 Servings

1000 g Fresh clams (vongole)400 g Spaghetti5 cloves Garlic, thinly sliced0.5 tsp Dried chili flakes150 ml Dry white wine0.3 cup Fresh parsley, chopped4 tbsp Extra virgin olive oil0 to taste Salt0 to taste Freshly ground black pepper

Steps

Prepare Clams

First, thoroughly clean the clams. Discard any that are open and do not close when tapped. Soak the clams in cold, lightly salted water for 30 minutes, then rinse them well.

Cook Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Before draining, reserve about 200 ml (approx. 1 cup) of the pasta cooking water.

Make Sauce

While the pasta cooks, heat 4 tbsp of olive oil in a large skillet or wok over medium heat. Add the thinly sliced garlic and chili flakes, and sauté for 1-2 minutes until fragrant, but do not let the garlic brown.

Add Clams

Add the cleaned clams to the skillet, then pour in the white wine. Cover the skillet and cook for 3-5 minutes, or until the clams have opened. Discard any clams that did not open.

Combine & Serve

Add the drained spaghetti to the clam sauce in the skillet. Pour in some of the reserved pasta cooking water and toss until the sauce coats the pasta. Stir in the chopped parsley, season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley.

Extra Tips

► Always clean your clams thoroughly: soak them in cold salted water for at least 30 minutes to encourage them to expel any sand.

► Don't overcook the clams; once they open, remove them from the heat immediately to keep them juicy and tender.

► Reserve some of the pasta cooking water, as it helps to emulsify the sauce and bind it beautifully to the spaghetti.

Nutrition

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	12g	30g
Fat	6g	15g
Carbohydrate	20g	50g
Fiber	1g	2.5g
Sugar	1g	2.5g