Spaghetti alle Vongole
🛒 Ingredients
- Spaghetti 90 g · 320 kcal
- Fresh Clams 400 g · 75 kcal
- Garlic Cloves 10 g · 15 kcal
- Extra Virgin Olive Oil 20 g · 180 kcal
- Dry White Wine 50 g · 40 kcal
- Fresh Parsley 5 g · 2 kcal
- Red Chili Flakes 1 g · 0 kcal
👨🍳 Instructions
- Clean the clams: Soak clams in cold salted water for at least 30 minutes, scrubbing shells if necessary, to remove sand. Discard any open clams that do not close when tapped.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
- Prepare the sauce base: In a large skillet, heat olive oil over medium heat. Add thinly sliced garlic and red chili flakes, cooking until fragrant but not browned, about 1-2 minutes.
- Steam the clams: Add the cleaned clams to the skillet, pour in the dry white wine, and cover immediately with a lid. Steam for 5-7 minutes until all clams have opened, discarding any that remain closed.
- Combine and finish: Add the cooked spaghetti directly to the skillet with the opened clams. Toss well, adding reserved pasta water as needed to create a glossy sauce that coats the pasta.
- Serve: Stir in freshly chopped parsley and season with black pepper to taste. Serve immediately in warm bowls.
