Italy’s rich culinary tradition is filled with iconic dishes, but few are as simple yet exquisite as Spaghetti alle Vongole. This classic seafood pasta, hailing from coastal regions of Italy, captures the essence of Mediterranean flavors with its fresh clams, fragrant garlic, and a splash of white wine. It’s a dish that feels both luxurious and comforting, making it a favorite for dinner tables worldwide.
Spaghetti alle Vongole is not just about the ingredients; it’s about technique. The balance of flavors—salty clams, aromatic garlic, and a hint of spice from red pepper flakes—creates a harmony that’s unmistakably Italian. It’s a dish that requires attention to detail but rewards with every delicious bite.
The Recipe: Spaghetti alle Vongole
Ingredients:
- 12 oz (340g) spaghetti
- 2 lbs (900g) fresh clams (e.g., littleneck or Manila)
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 cup dry white wine
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Lemon wedges for serving (optional)
Instructions:
- Prepare the Clams
Rinse and scrub the clams under cold running water to remove any sand or debris. For a deeper clean, soak the clams in salted water for 20–30 minutes, allowing them to purge any remaining grit. Rinse thoroughly again before cooking. - Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti until just shy of al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside. - Prepare the Sauce
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and fragrant, being careful not to burn it. Stir in the red pepper flakes, if using, and pour in the white wine. Bring the mixture to a simmer, allowing the alcohol to cook off for about 2 minutes. - Cook the Clams
Add the prepared clams to the skillet, covering it with a lid. Allow the clams to cook for 5–7 minutes, or until they have opened. Discard any clams that remain closed after this time. - Combine Pasta and Sauce
Add the drained spaghetti to the skillet, tossing it gently with the clams and sauce. If the mixture seems dry, incorporate the reserved pasta water a little at a time to achieve a silky consistency. Sprinkle the chopped parsley over the pasta and toss again to combine. - Serve
Serve the Spaghetti alle Vongole immediately, garnished with additional parsley if desired. Add a squeeze of lemon juice for a touch of brightness, and pair with crusty bread to soak up the flavorful sauce.
A Taste of Italy at Your Table
This dish is proof that simplicity often leads to perfection. The tender clams, coated in the fragrant garlic and wine sauce, create a mouthwatering experience that’s hard to match. Paired with a crisp white wine and good company, Spaghetti alle Vongole transforms any meal into a special occasion. Whether you’re reminiscing about a trip to Italy or dreaming of one, this dish brings the charm of Italian coastal dining straight to your plate.
Authentic Spaghetti alle Vongole: A Classic Italian Seafood Pasta
Ingredients
- 12 oz (340g) spaghetti
- 1 cup dry white wine
- 1 lb fresh clams, cleaned
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 1 cup of pasta water
Instructions
- In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
- Add the clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams are opened, about 5-7 minutes.
- Add the cooked spaghetti to the skillet, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is achieved.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley before serving.
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