How To Make Spaghetti alle vongole
Seafood and pasta have always been a great combination. These recipes use a variety of seafood like fish, clams, and shrimp. You also have a wide selection of pasta, sauces, and cheeses. The possibilities are endless. These dishes are easy to make with simple ingredients that compliment the mild, sweet taste of the seafood. Now you can have impressive dinners that are fresh. rustic and great tasting.
Serves:
Ingredients
- 1 lb spaghetti
- 2 lbs fresh clams, scrubbed and rinsed
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
-
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
-
In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté until fragrant, about 1 minute.
-
Add the clams and white wine to the pan. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
-
Remove the clams from the pan, reserving the cooking liquid. Remove the clams from the shells and set aside.
-
Add the cooked spaghetti to the pan with the reserved cooking liquid. Toss to coat the spaghetti in the sauce.
-
Add the chopped parsley and cooked clams to the pan. Season with salt and pepper to taste. Toss everything together until well combined.
-
Serve the spaghetti alle vongole hot, garnished with additional chopped parsley.
Nutrition
- Calories : 450kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 45mg
- Sodium : 400mg
- Total Carbohydrates : 70g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 20g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
