Description
Hello, pasta lovers! If you’re ready to take your taste buds on a seaside adventure, let me introduce you to Spaghetti alle Vongole—a dish that effortlessly embodies the charm of Italian coastal cuisine.
Ingredients
Scale
- 320g spaghetti
- 1kg fresh clams
- 4 garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Red pepper flakes to taste
- Salt and black pepper to taste
Instructions
Soak the clams in salted water for an hour to remove any sand, then rinse thoroughly.
In a large pan, sauté garlic and red pepper flakes in olive oil until fragrant.
Add clams and white wine. Cover and cook until the clams open, about 5-7 minutes. Discard any that don’t open.
Meanwhile, cook spaghetti in salted boiling water until al dente.
Add the cooked spaghetti to the pan with the clams, tossing to coat with the sauce.
Finish with fresh parsley, a drizzle of olive oil, and black pepper to taste.
- Prep Time: 5
- Cook Time: 10