Name: Spaghetti alle Vongole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 500g or more of live clams, cleaned as specified above; 4 or 5 garlic cloves, finely chopped; Chopped red chili, to taste; A splash or two of white wine; Generous drizzle of olive oil; A big handful of chopped flat-leaf parsley; Black pepper and salt, to taste; 200g spaghetti, cooked al dente (I use wholewheat spaghetti).

"Spaghetti alle Vongole is a timeless Italian classic featuring fresh clams in a light, aromatic sauce of garlic, white wine, chili, and parsley. This simple yet sophisticated dish comes together quickly, highlighting the natural briny sweetness of the seafood. Perfect for seafood lovers seeking an authentic pasta experience."

🥗 Ingredients (8 items)

500g or more of live clams, cleaned as specified above
4 or 5 garlic cloves, finely chopped
Chopped red chili, to taste
A splash or two of white wine
Generous drizzle of olive oil
A big handful of chopped flat-leaf parsley
Black pepper and salt, to taste
200g spaghetti, cooked al dente (I use wholewheat spaghetti).

Method 3 Steps

1

After cleaning the clams, bring a large pot of salted water to a boil over high heat. When boiling, cook the spaghetti according to package instructions until al dente.
2

Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic and chili and sauté until fragrant, without browning the garlic. Add the clams, white wine, and seasonings. Cover and cook for 3-4 minutes, until the clams open. Discard any unopened clams. Stir in the parsley and combine. Taste the sauce and adjust seasonings if needed.
3

Drain the spaghetti and add to the pan. Toss well to coat. Spaghetti alle vongole is ready to serve! Alternatively, enjoy the clams with crusty bread to sop up the sauce.

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🥗 Ingredients (8 items)

Method 3 Steps

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