Ingredients for Spaghettini Alla Vongole
- 1 pound spaghettini (Catelli Smart pasta recommended)
- Olive Oil
- 1 medium onion, finely chopped
- Garlic Cloves
- Plum Tomatoes
- 1 tablespoon capers, drained
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- Baby Clams
- 1/4 cup fresh parsley, chopped
- 1 lemon, for juicing
- Romano Cheese
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How to Make Spaghettini Alla Vongole
- Cook spaghettini according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While pasta cooks, heat olive oil in a large non-stick skillet over medium heat.
- Add onion and cook until softened, about 3 minutes. Add garlic, cherry tomatoes, capers, and black pepper; cook for another 2 minutes, stirring frequently, until fragrant.
- Pour in white wine and clam juice. Bring to a simmer and cook for 10 minutes, or until the liquid reduces slightly.
- Add the cooked spaghettini, clams, and parsley to the skillet.
- Cook, tossing gently, over low heat for 2-3 minutes, until clams open and the sauce is well combined. Add a little pasta water if needed to loosen the sauce.
- Transfer to a serving platter.
- Squeeze fresh lemon juice over the pasta to taste.
- Garnish with grated Romano cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
3g
Carbs
20g
