Photo: Spaghetti alle Vongole Recipe
Ingredients
- 2 large cloves garlic, finely chopped
- 1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
- 1/3 cup olive oil
- 3 pounds small hard shell clams
- 1 cup clam juice
- 1 cup dry white wine
- Salt
- 1 pound spaghetti or linguine
- 1 cup fresh Italian parsley leaves, finely chopped
Directions
In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
Notes
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By phunkychikk
on March 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The combo of ingedients looked and smelled right. I used only 2 lbs of clams (2 people & $, but the entire box of pasta (ylds 1 lb cooked.
Next time I need to taste my parsley first & not measure or eye it - like I said, it looked right - then add it according to taste. the parsley I bought was really potent! I could also try tossing it into the boiling pasta for 30 seconds. My parsley flavor was too strong.
Finally, I will use 1 1/4 cup wine & only 1/4 cup clam juice - the juice made the dish too salty for my taste.
I got it! Thank you for this simple, tasty recipe!
By cavasmitson@hot...
seekonk, MA
on October 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is real, this is authentic. Do not even think to add canned clams as a reviewer suggested. What is wrong with people? Do it right.
By fusioneer
Andover, MA
on October 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A couple of things. Forget 3 lbs of shelled little necks. You only need 4 - 6 per serving depending on your preference. After the shelled clams open, add 1/3 - 1/2 a cup of baby clams (Snow's premium are great. Add salt and fresh black pepper to taste. Slightly undercook the pasta. Remove the shelled clams from the pan and arrange them at the perimeter of the plate. Drain the pasta and add it to the pan so it finished cooking in the sauce. Mix it thoroughly until your happy with the consistency, then swirl it onto the plate and pour the rest of the sauce over it.
Read all 4 reviews