Spaghetti alle Vongole
Spaghetti alle Vongole
Ingredients
For the Spaghetti
- 1 pound spaghetti noodles
- as needed salt, for pasta water
- 1 teaspoon olive oil, for pasta water
Instructions
- 1
Prepare the clams: Place the 1 pound of washed clams into a large bowl. Add enough cold water to fully cover the clams, then add a generous amount of salt (about 2 tablespoons). Gently mix the clams by hand and let them soak for at least 30 minutes to encourage them to expel any sand. Drain and rinse thoroughly before cooking.
⏱️ 30 min - 2
While the clams are soaking, prepare the sauce base. Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium heat. Add the 3 crushed garlic cloves and the parsley stems from 1 bunch of parsley. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 3
Stir in 1/2 tablespoon of red pepper flakes and continue to sauté for another minute.
⏱️ 1 min
- 4
Add the soaked and rinsed clams to the pan. Pour in 1 cup of dry white wine. Increase the heat to high, cover the pan tightly, and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
⏱️ 7 min
- 5
Using tongs, carefully remove and discard the parsley stems from the clam sauce. Keep the pan covered to keep the clams warm.
⏱️ 1 min
- 6
While the clams are cooking, bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons) and 1 teaspoon of olive oil to the water.
⏱️ 5 min
- 7
Add the spaghetti noodles to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 10 min
- 8
Using tongs, transfer the cooked spaghetti noodles directly from the pot into the pan with the clam sauce. Add the opened clams back into the pan with the spaghetti.
⏱️ 2 min
- 9
Garnish the dish with the 1/4 cup of chopped parsley. Toss and mix the spaghetti, clams, and sauce using the pan and then tongs, ensuring everything is well combined and coated. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 2 min
- 10
Serve the Spaghetti alle Vongole immediately on individual plates. Enjoy with a glass of dry white wine, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti alle Vongole
For the Spaghetti
- 1 pound spaghetti noodles
- as needed salt, for pasta water
- 1 teaspoon olive oil, for pasta water
Instructions
- 1
Prepare the clams: Place the 1 pound of washed clams into a large bowl. Add enough cold water to fully cover the clams, then add a generous amount of salt (about 2 tablespoons). Gently mix the clams by hand and let them soak for at least 30 minutes to encourage them to expel any sand. Drain and rinse thoroughly before cooking.
⏱️ 30 min - 2
While the clams are soaking, prepare the sauce base. Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium heat. Add the 3 crushed garlic cloves and the parsley stems from 1 bunch of parsley. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 3
Stir in 1/2 tablespoon of red pepper flakes and continue to sauté for another minute.
⏱️ 1 min - 4
Add the soaked and rinsed clams to the pan. Pour in 1 cup of dry white wine. Increase the heat to high, cover the pan tightly, and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
⏱️ 7 min - 5
Using tongs, carefully remove and discard the parsley stems from the clam sauce. Keep the pan covered to keep the clams warm.
⏱️ 1 min - 6
While the clams are cooking, bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons) and 1 teaspoon of olive oil to the water.
⏱️ 5 min - 7
Add the spaghetti noodles to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 10 min - 8
Using tongs, transfer the cooked spaghetti noodles directly from the pot into the pan with the clam sauce. Add the opened clams back into the pan with the spaghetti.
⏱️ 2 min - 9
Garnish the dish with the 1/4 cup of chopped parsley. Toss and mix the spaghetti, clams, and sauce using the pan and then tongs, ensuring everything is well combined and coated. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 2 min - 10
Serve the Spaghetti alle Vongole immediately on individual plates. Enjoy with a glass of dry white wine, if desired.
⏱️ 1 min