SPAGHETTI VONGOLE

Spaghetti alle Vongole (Spaghetti with Clams) is a classic Neapolitan dish that’s elegant, briny, and surprisingly simple — the ocean on a plate. 🐚🍝 With garlic, white wine, parsley, and fresh clams, it’s a favorite of Italian coastal cuisine.

🇮🇹 Spaghetti alle Vongole (Spaghetti with Clams)

🕒 Prep Time: 15 minutes

⏱️ Cook Time: 15 minutes

🍽️ Serves: 2–3

📝 Ingredients

• 200g (7 oz) spaghetti

• 1 lb (450g) fresh clams (like littlenecks or manila), scrubbed and soaked

• 3 tbsp extra virgin olive oil

• 2–3 cloves garlic, thinly sliced

• ¼ tsp red pepper flakes (optional but traditional)

• ½ cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)

• 2 tbsp fresh parsley, chopped

• Salt, to taste

• Optional: lemon zest or a squeeze of lemon juice

👩‍🍳 Instructions

🔹 1. Purge & Prep the Clams

• Soak clams in cold salted water for 20–30 minutes to remove sand.

• Scrub and rinse them well before cooking. Discard any open clams that don’t close when tapped.

🔹 2. Cook the Pasta

• Cook spaghetti in well-salted water until al dente.

• Reserve ½ cup of pasta water before draining.

🔹 3. Make the Clam Sauce

1. In a large skillet, heat olive oil over medium heat.

2. Add garlic and red pepper flakes, cooking until garlic is lightly golden.

3. Add clams and white wine, then immediately cover the skillet.

4. Let steam for 5–7 minutes, or until clams open. Discard any that remain closed.

🔹 4. Finish the Dish

1. Add cooked spaghetti to the pan with the clams.

2. Toss everything together, adding a bit of reserved pasta water to loosen the sauce if needed.

3. Stir in fresh parsley and a touch of lemon zest or juice if desired.

🔹 5. Serve

• Plate immediately while hot.

• Drizzle with more olive oil and serve with crusty bread for sopping up the sauce.

🐚 Tips & Variations

• No fresh clams? Use canned clams with their juice, but fresh is best.

• Add halved cherry tomatoes for a pop of sweetness and color.

• Want more brininess? Stir in a few anchovy fillets with the garlic.

Would you like a white wine–free version, linguine variation, or a seafood medley twist?