Spaghetti alle Vongole (Spaghetti with Clams) Recipe


Chef notes

This light yet flavorful dish is an Italian classic that we love: pasta infused with garlic, briny clams, white wine and chiles.



Drizzle a little extra-virgin olive oil into a large pan. Add the garlic and chiles, then cook gently until golden.


Add the clams and the white wine and bring to a boil. Cover the pan and cook for about 5 minutes, until the clams open. Give the pan a shake and discard any clams that do not open.


Cook spaghetti in a large pot of salted water until al dente. Drain the pasta, then tip into the pan with the clams. Add the parsley, season with salt and pepper, and toss together.


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