"#NationalPastaDay and I had no time to cook but I couldn’t let this day go by without posting a pasta dish. So this is a #tbt to one of my favourites, spaghetti alle vongole."
Spaghetti alle Vongole
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Recipe Intro From signora_cucina
Vongole one of my favourite seafood pastas. Classic - Mamma Mia !!
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Prep time 5mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 pound uncooked spaghetti
- Extra-virgin olive oil
- 3-4 cloves garlic, thinly sliced
- 1/2 shallot, minced
- Peperoncini, to taste
- 2 pounds clams, soaked and rinsed
- 1/2 cup dry white wine
- Italian parsley, fresh chopped
- 1 tablespoon unsalted butter
Method
Step 1
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook.
Step 2
Add a splash of oil, garlic, shallot and peperoncino to a cold medium frying pan. Turn heat to medium-low and let cook for a few minutes. Once garlic is golden, add the clams. Raise heat to medium-high and pour in white wine. Let cool for about a minute so that the alcohol starts to evaporate, then cover. Uncover when all the clams are open. (Discard any that don't open.)
Step 3
One minute before spaghetti is al dente, transfer to pan with clam sauce and toss to coat. Add a couple of ladles of pasta water, the butter and parsley. Toss again over medium heat. Let sauce reduce a little.