Spaghetti with Clams
Author:
Cristina
Recipe type: Pasta/Seafood
Cuisine: Italian
Serves: 5-6
Prep time:
Cook time:
Total time:
This recipe appears to have a lot of steps but once you've made it once you'll see that it's quite easy and best part, it tastes like you are eating high-end restaurant food...in Italy! Whatever you do, don't add lemon juice to this! The clams and the garlic should be the stars!
Ingredients
- Linguine alle Vongole
- 1 lb spaghetti or linguine
- 3-4 dozen little neck clams (vongole), scrubbed
- ⅓ C extra-virgin olive oil
- 4-5 cloves chopped or smashed garlic
- ¼ t red pepper flakes (optional)
- 1 C White wine
- ¼ C finely chopped Italian flat-leaf parsley
- Optional: halved cherry tomatoes (or whatever tomatoes you would like to use)
Instructions
- Soak clams in water for 1 hr; then rinse/drain
- In large pan, add a couple of T olive oil, clams, and white wine; bring to a good simmer and cook until the clams open up
- Using slotted spoon, remove clams as they open up and put aside.
- Discard any that do not open (once they start to boil, good ones will open up)
- Filter liquid through a strainer to remove shell; set aside
- In same pan, add remaining oil, garlic and red pepper flakes
- Sauté for about 1 minute
- Add halved cherry tomatoes if using and press with spoon when they start to soften to release juices. Cook for about 5 min.
- Add reserved liquid, season with salt and pepper and cook for about 10 min on medium/high heat (at a good simmer) to reduce
- Add clams and cook for 2-3 min to rewarm, and add parsley
- Toss with linguini/spaghetti
About Cristina
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