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Spaghettini alle vongole with toasted bread crumbs

Makes 8 to 10 servings


  • 2 pound dried spaghetti
  • 1 cup olive oil
  • 3/4 cup dry white wine
  • 1 1/2 teaspoon chopped garlic
  • 3/4 teaspoon crushed red pepper flakes
  • 3 tablespoon chopped flat leaf parsley, plus more for garnish
  • 3 pound , manila, littleneck or cherrystone clams, well-scrubbed
  • 18 pound pieces oven roasted tomatoes or dry packed sundried tomato halves, roughly chopped
  • 1 cup seasoned italian bread crumbs
  • 1/2 cup olive oil to brown bread crumbs


Baking Directions:


Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes, until barely al dente.

Drain, reserving ½ cup of the cooking water.


In a large sauté pan, heat the olive oil over medium to high heat.

Add the wine, garlic, red pepper flakes, parsley and clams.

Cover and cook for 3 to 4 minutes, until the clams open.

Discard any that do not open.


Add the pasta, tomatoes and reserved cooking water.

Cook for 2 minutes.


In a sauté pan, heat ½ cup olive oil over low heat add the bread crumbs, stirring continuously until golden brown, set aside.


Just before serving, top pasta with bread crumbs and garnish with parsley.

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