Certainly! Spaghetti with clams, also known as Spaghetti alle Vongole, is a classic Italian dish that’s simple yet incredibly delicious. Here’s a basic recipe:
Ingredients:
- 1 pound (450g) spaghetti
- 2 pounds (900g) fresh clams (such as littleneck or Manila), scrubbed clean
- 4 cloves garlic, thinly sliced
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 cup (120ml) dry white wine
- 1/2 teaspoon red pepper flakes (adjust according to your spice preference)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (about 15g) chopped fresh parsley
- Lemon wedges, for serving
- Optional: additional olive oil for drizzling
Instructions:
- Prepare the Clams:
- Scrub the clams under cold running water to remove any sand or grit. Discard any clams with broken shells or that don’t close when tapped.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Prepare the Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring constantly, until fragrant but not browned, about 1 minute.
- Add the white wine and red pepper flakes to the skillet, then add the cleaned clams. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that haven’t opened.
- Season the sauce with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Once the clams have opened, remove the skillet from the heat. Add the cooked spaghetti to the skillet along with the chopped parsley. Toss everything together gently to combine, adding a splash of reserved pasta water if the sauce seems too dry.
- Serve:
- Divide the spaghetti with clams among serving plates or bowls. Drizzle with a bit of extra olive oil if desired and serve with lemon wedges on the side for squeezing over the pasta.
Enjoy your homemade Spaghetti alle Vongole!
