Spaghetti alle Vongole Recipe

Ingredients:

• 1 pound spaghetti pasta
• 3 pounds fresh clams, scrubbed clean
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti pasta according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
3. Add the clams to the pan, turn the heat to medium-high, and cover with a lid. Cook for 5-6 minutes or until the clams open. Discard any clams that don’t open.
4. Add the white wine to the pan and let it cook for 2-3 minutes, stirring occasionally.
5. Drain the spaghetti and add it to the pan with the clams. Toss everything together and cook for another 1-2 minutes until the pasta is coated in the sauce and the clams are evenly distributed.
6. Serve hot, garnished with chopped parsley and freshly ground black pepper if desired.

Verdict:

This classic Italian pasta dish is quick, easy to make, and packed with delicious flavors from the clams, garlic, and red pepper flakes. The white wine adds a subtle acidity that balances the dish perfectly.

Serving Suggestions:

Spaghetti alle Vongole pairs well with a simple green salad and a glass of white wine. Enjoy it on a warm summer night with friends and family.