Spaghetti with clams, or spaghetti alle vongole, is a classic Italian seafood pasta dish. This recipe features fresh clams, garlic, white wine, and a touch of red pepper flakes for some heat. The pasta is simple yet flavorful, making it a perfect weeknight dinner option.
Spaghetti with Clams
Ingredients
- 1 pound of spaghetti
- 2 pounds of fresh clams, scrubbed clean
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of dry white wine
- 1/4 cup of chopped fresh parsley
- 1/4 cup of extra-virgin olive oil
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat.
- Add the olive oil to the skillet and heat until shimmering.
- Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute.
- Add the clams and white wine to the skillet and cover with a lid.
- Cook the clams until they open, about 5-7 minutes. Discard any clams that do not open.
- Reserve some of the pasta cooking water and drain the spaghetti.
- Add the cooked spaghetti to the skillet with the clams and toss to combine.
- Add a few tablespoons of the reserved pasta cooking water to the skillet to help create a sauce.
- Remove the skillet from heat and add the chopped parsley and a pinch of salt.
- Toss the spaghetti and sauce together until well combined.
- Serve the spaghetti alle vongole hot, garnished with additional chopped parsley and red pepper flakes, if desired.
