Spaghetti alle Vongole (Spaghetti with Clams)
You can thank Grandpa for this one. This super-simple, super-tasty dish will turn a seemingly mundane Friday night into something worth celebrating. Invite some of your favorite people over and pop open a bottle of wine…you’re gonna want to share this one!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dinner, Pasta
Cuisine: Italian
Keyword: clams, garlic, linguine, pasta, spaghetti, vongole, white, White Sauce
Servings: 2 people
Calories: 133kcal
Author: Fucci
SO WHAT YOU'RE GONNA NEED IS:
Boil Spaghetti in Dutch Oven (or Large Pot) heavily salted water according to package direction. I usually like to take it off about one minute earlier than the package says. (NOTE: While the Spaghetti is cooking, reserve about 1/2 cup of the Pasta Water. We will use this for the sauce.) Drain pasta.
While Spaghetti is cooking, mince garlic (or use Garlic Presand roughly chop Parsley.
Open the cans of Clams, leaving the lid intact (we're going to use that as a strainer).
In the same Dutch Oven, add Olive Oil and Garlic. Sauté until light browned. (Make sure it doesn't burn.)
Using the lid of the can, strain the Claim juice from both cans into Dutch Oven.
Add Pasta water and Black Pepper
Let simmer for about 4-5 minutes.
Add the clams to the sauce to bring them up to temperature (30 seconds to a minute). You do not want to overcook them or they will be rubbery.
Add Red Pepper Flakes (optionaand chopped Parsley.
Add the Spaghetti, mixing it to thoroughly coat it with the sauce. Plate it up!
Calories: 133kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.9mg | Calcium: 11mg | Iron: 0.1mg