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Spaghetti alle Vongole (Spaghetti with Clams)

SERVINGS
4
RATE THIS RECIPE
(33)
SERVINGS
4
RATE THIS RECIPE
(33)

Ingredients

  • extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes or 2 red chiles, finely chopped
  • 2 pounds clams in shells
  • 1 cup Italian white wine
  • 1 pound spaghetti
  • 1 handful flat-leaf parsley
  • salt and freshly ground black pepper

Chef notes

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

Preparation

1.

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

2.

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.

3.

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.