Spaghetti alle vongole is a classic Italian dish that’s both delicious and relatively simple to make. Here’s a homemade recipe for you:
Ingredients:
- 500g spaghetti
- 1kg fresh clams (vongole)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges (optional, for serving)
Instructions:
- Clean the Clams:
- Rinse the clams thoroughly under cold water, scrubbing them to remove any sand or debris. Discard any clams with broken shells or that remain open and don’t close when tapped.
- Cook the Pasta:
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Prepare the Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Increase the heat to medium-high, then add the clams and white wine to the skillet. Cover and cook for 5-7 minutes, shaking the skillet occasionally, until the clams have opened. Discard any clams that haven’t opened after cooking.
- Remove the skillet from heat and transfer the cooked clams to a plate. Remove most of the clam shells, leaving some for presentation if desired.
- Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the remaining clam cooking liquid. Toss well to coat the spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce and prevent it from drying out.
- Season with salt and freshly ground black pepper to taste. Stir in chopped parsley.
- Serve:
- Divide the spaghetti alle vongole among serving plates, making sure to distribute the clams evenly. Garnish with additional chopped parsley and serve immediately, with lemon wedges on the side if desired.
Enjoy your homemade spaghetti alle vongole! It pairs wonderfully with a crisp white wine and some crusty bread to soak up the delicious sauce.
