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Recipe courtesy of Michele Calise

Spaghetti alle Vongole

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. 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. 
  2. Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open. 
  3. 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. 
  4. Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
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Spaghetti alle Vongole