Spaghetti with clams recipe

Sure, here’s a simple recipe for spaghetti with clams, also known as spaghetti alle vongole:

Ingredients:

• 1 pound (450g) spaghetti
• 2 pounds (900g) fresh clams, scrubbed clean
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup (60ml) extra-virgin olive oil
• 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Begin by cooking the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
2. While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1-2 minutes until the garlic is fragrant, but not browned.
3. Pour in the white wine and let it simmer for another 2 minutes to reduce slightly.
4. Add the cleaned clams to the skillet, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that haven’t opened.
5. Once the clams are cooked, add the cooked spaghetti to the skillet along with the chopped parsley. Toss everything together gently, allowing the spaghetti to absorb some of the flavors from the sauce. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
6. Season with salt and pepper to taste.
7. Serve the spaghetti alle vongole hot, garnished with additional chopped parsley and lemon wedges on the side for squeezing over the pasta.

Enjoy your delicious spaghetti with clams!