Spaghetti with Clams

Spaghetti with Clams
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 Italy! Whatever you do, don't add lemon juice to this! The clams and the garlic should be the stars!
  • 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)
  1. Soak clams in water for 1 hr; then rinse/drain
  2. 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
  3. Using slotted spoon, remove clams as they open up and put aside.
  4. Discard any that do not open (once they start to boil, good ones will open up)
  5. Filter liquid through a strainer to remove shell; set aside
  6. In same pan, add remaining oil, garlic and red pepper flakes
  7. Sauté for about 1 minute
  8. Add halved cherry tomatoes if using and press with spoon when they start to soften to release juices. Cook for about 5 min.
  9. Add reserved liquid, season with salt and pepper and cook for about 10 min on medium/high heat (at a good simmer) to reduce
  10. Add clams and cook for 2-3 min to rewarm, and add parsley
  11. Toss with linguini/spaghetti


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