Recipe courtesy of Michele Calise
Spaghetti alle Vongole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 945
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 100
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 69
- Cholesterol
- 102
- Sodium
- 2440
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.