Description
Make this Spaghetti alle Vongole recipe! Classic Italian spaghetti with clams, garlic, and white wine. Simple, flavorful, and ready in just 25 minutes.
Ingredients
Units
Scale
- 1 lb (450g) spaghetti
- 2 lbs (900g) fresh clams, cleaned
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 red chili, finely chopped
- 1/2 cup (120ml) dry white wine
- 1/4 cup (15g) fresh parsley, chopped
- Salt, to taste
Instructions
- Clean Clams: Soak clams in salted water for 20-30 minutes. Scrub and rinse thoroughly.
- Boil Pasta: Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water.
- Cook Sauce: Sauté garlic and chili in olive oil until fragrant. Add clams and wine, cover, and steam until clams open.
- Combine Pasta: Toss drained pasta with the clam sauce and reserved pasta water. Simmer for 1-2 minutes.
- Serve: Garnish with parsley and serve immediately.
Notes
For extra flavor, add a squeeze of lemon juice before serving.
If some clams don’t open, discard them—they’re not safe to eat.
Adjust chili to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 410 kcal
- Sodium: 620mg
- Fat: 10g
- Carbohydrates: 55g
- Protein: 22g