Spaghetti alle Vongole

Ingredients

• 400 g spaghetti - use high-quality durum wheat pasta
• 1 kg fresh vongole (clams) - soaked in salt water to purge sand
• 4 cloves garlic - sliced thinly
• 60 ml extra virgin olive oil - for sautéing
• 1 bunch fresh parsley - chopped, for garnish
• 1 pinch red pepper flakes - optional, for heat
• 1 cup white wine - dry, such as Pinot Grigio or Vermentino
• to taste salt - for pasta water
• to taste freshly ground black pepper - for seasoning

Step-by-step instructions

1. In a large pot, bring salted water to a boil and cook the spaghetti until al dente, following package instructions, usually about 8-10 minutes.
2. While the pasta cooks, in a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 2 minutes.
3. Add the vongole to the skillet and pour in the white wine. Cover the skillet with a lid and let the clams steam for about 5-7 minutes, or until they open. Discard any clams that remain closed.
4. Once the pasta is done, reserve a cup of pasta water and drain the spaghetti. Add it to the skillet with vongole, tossing gently to combine. If needed, add a little reserved pasta water to create a light sauce.
5. Season with salt and freshly ground black pepper to taste. Sprinkle with fresh parsley and serve immediately.

Serving suggestion

Serve the spaghetti alle vongole with a drizzle of extra virgin olive oil and a fresh green salad on the side. A light white wine pairs beautifully.

Nutrition per serving (estimated)

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