Ingredients for Spaghetti Alle Vongole Spaghetti With Clams
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How to Make Spaghetti Alle Vongole Spaghetti With Clams
- Clean 1 pound of fresh clams thoroughly under cold running water, discarding any that are open and don't close when tapped.
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and 8 ounces of spaghetti. Cook according to package directions until al dente.
- While the pasta is cooking, finely mince 4 cloves of garlic.
- In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Add the cleaned clams to the skillet and cook for 5-7 minutes, or until most of the clams have opened. Discard any that remain closed.
- Add 1/2 cup of dry white wine (like Pinot Grigio) to the skillet and let it simmer for a couple of minutes to reduce slightly.
- Add 1/4 cup chopped fresh parsley and 1/4 teaspoon of red pepper flakes (optional).
- Drain the cooked spaghetti and add it directly to the skillet with the clams. Toss everything together to combine.
- Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
22g
Fat
21g
Carbs
32g
