Name: Spaghetti alle Vongole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michele Calise, Mediterraneo

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Spaghetti alle Vongole

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