Spaghetti alla Vongole

Instructions

Start by scrubbing the clams under cold running water to remove any grit or sand. Discard any clams that are open and do not close when tapped.

Cook the spaghetti in a large pot of boiling, salted water according to the package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped chili peppers, and sauté for a minute or two until the garlic becomes fragrant. Be careful not to let the garlic brown.

Add the clams to the pan and pour in the white wine. Cover the pan with a lid and let the clams steam for 5-7 minutes, or until they have opened. Discard any clams that have not opened.

Once the clams have opened, remove the pan from the heat and season the sauce with salt and black pepper to taste.

When the spaghetti is al dente, drain it and add it to the pan with the clams and sauce.

Toss the spaghetti with the clam sauce over medium heat for a minute or two, allowing the pasta to soak up the flavors of the sauce.

Sprinkle with chopped parsley and drizzle with a little more olive oil before serving.

Serve the spaghetti vongole immediately, garnished with extra parsley and perhaps a sprinkle of red pepper flakes if you like it spicy. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta and seafood pages.