Description
Spaghetti alle Vongole is a classic Italian seafood pasta made with fresh clams, garlic, white wine, and lemon zest. This dish delivers a briny, fresh, and aromatic flavor that’s both elegant and simple to prepare, perfect for weeknight dinners or entertaining guests.
Ingredients
12 oz spaghetti
2 lbs fresh clams, scrubbed and rinsed
4 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
1/4 cup fresh parsley, finely chopped
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add the clams and white wine to the skillet. Cover and cook for 5–7 minutes, until the clams open. Discard any clams that remain closed.
- Add the drained spaghetti to the skillet and toss everything together. Add reserved pasta water a little at a time to loosen the sauce, if needed.
- Stir in parsley, lemon zest, and freshly ground black pepper. Adjust seasoning with salt and pepper to taste.
- Serve immediately with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.
Notes
Use high-quality canned clams if fresh ones are unavailable.
Linguine can be substituted for spaghetti.
Add cherry tomatoes for a sweeter variation.
For extra richness, stir in a pat of butter before serving.
Leftovers should be reheated gently in a skillet, not in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
