Homemade Spaghetti e Vongole (spaghetti with clams) is a classic Italian dish that’s both elegant and simple to prepare. Here’s a basic recipe to get you started:
Ingredients:
- 400g spaghetti
- 1kg fresh clams, cleaned
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions:
- Prepare the Clams:
- Rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is fragrant and just beginning to turn golden, about 1-2 minutes. Be careful not to burn the garlic.
- Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Season the sauce with salt and black pepper to taste.
- Combine the Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the clam sauce. Toss everything together gently, adding some of the reserved pasta cooking water if needed to loosen the sauce and coat the pasta evenly.
- Serve:
- Transfer the spaghetti e vongole to serving plates or a large platter. Garnish with chopped fresh parsley and serve immediately, with lemon wedges on the side for squeezing over the pasta.
Enjoy your homemade Spaghetti e Vongole! It pairs wonderfully with a crisp white wine and crusty bread to soak up the delicious sauce.
