Spaghetti alle vongole
A classic Italian pasta dish with clams, garlic, olive oil, white wine, and parsley, often served with a hint of chili and lemon.
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup (120ml) of the pasta cooking water, then drain the spaghetti.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden, about 1-2 minutes.
- Add the clams to the skillet, followed by the white wine. Increase the heat to high and cover the skillet. Cook until the clams open, about 5-7 minutes, discarding any that do not open.
- Reduce the heat to low and add the cooked spaghetti to the skillet, tossing to combine with the clams and sauce.
- If the pasta seems dry, add some reserved pasta cooking water to reach the desired consistency. Season with salt to taste.
- Stir in the chopped parsley and lemon juice, mixing well to incorporate.
- Transfer the spaghetti alle vongole to a serving platter or individual plates.
- Serve immediately with lemon wedges on the side for squeezing over the pasta.
Ingredients
Nutritional Information & Health Goals
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