In my last blog post I mentioned how my kids absolutely love spaghetti with clams—or as we say here in Italy, spaghetti alle vongole. They have been begging to have it, so even though I have to admit I was a bit nervous about cooking crustaceans, I was willing to give the classic dish a go!
The plate turned out great, tasted sooo good, and tiny tummies were happy! This was super easy and reminds me about what I love about Italian cooking—simplicity with quality ingredients. I know some of my American friends might be a bit skeptical to try this, but I promise it’s so good and doesn’t disappoint. Just make sure you buy the freshest, quality clams possible as well as a quality pasta and enjoy!
Spaghetti Alle Vongole
900g (2 lbs) vongole (clams)
500g (1.1 lbs) spaghetti
1 cup white wine
juice of half of lemon
2 tbsp extra virgin olive oil
2 cloves minced garlic
2 tbsp chopped parsley
red pepper flakes (optional)
Preparing the Clams
Rinse the clams thoroughly in a colander under running cold water. In a large pot filled with 1 cup of water add the clams and turn on medium high heat until all clams open up (about 5 minutes). Remove from heat.
In a large skillet, heat the oil. Add the garlic. Cook until garlic is barely browned and add white wine and lemon juice. Cook a few minutes reducing slightly. Add clams and the liquid that it was cooked in to the skillet. Continue to simmer for a few minutes.
Meanwhile boil your water for your pasta. Add pasta to boiling pot of heavily salted water. When the pasta is al dente, remove the pasta and add to the skillet with the clams and sauce. Sprinkle with parsley, salt, and the optional red pepper flakes. Then serve immediately.