Spaghettini Alla Vongole
Bring the taste of coastal Italy to your kitchen with Spaghettini Alla Vongole, a classic pasta dish bursting with fresh, briny flavors. This elegant yet simple recipe combines tender spaghettini with succulent clams, simmered in a fragrant sauce of extra-virgin olive oil, garlic, dry white wine, and a hint of red pepper flakes for subtle heat. Finished with freshly chopped parsley, a drizzle of olive oil, and lemon wedges for brightness, this dish is perfect for seafood lovers seeking a quick yet gourmet dinner. Ready in just 40 minutes, Spaghettini Alla Vongole is a versatile, restaurant-quality dish ideal for weeknight meals or impressing guests. Pair it with a crisp white wine for the ultimate Mediterranean dining experience!
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Ingredients
- 400 grams Spaghettini
- 1 kilogram Fresh clams
- 5 tablespoons Extra-virgin olive oil
- 4 pieces Garlic cloves
- 150 milliliters Dry white wine
- 0.5 teaspoons Red pepper flakes
- 3 tablespoons Fresh parsley
- 0 to taste Salt
- 0 to taste Freshly ground black pepper
- 4 pieces Lemon wedges
Directions
Step 1
Rinse the clams under cold water to remove any sand or grit. Discard any clams that are cracked or remain open after tapping gently.
Step 2
In a large pot, bring salted water to a boil. Add the spaghettini and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 3
While the pasta is cooking, heat 3 tablespoons of olive oil in a large, deep skillet over medium heat.
Step 4
Finely chop the garlic cloves and add them to the hot oil along with the red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 5
Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and allow the clams to cook for 4-5 minutes, occasionally shaking the skillet. The clams are done when they open up. Discard any clams that do not open.
Step 6
Lower the heat and add the cooked spaghettini to the skillet along with the reserved pasta water. Toss to combine, ensuring the pasta absorbs the flavorful sauce.
Step 7
Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with freshly chopped parsley. Season with salt and freshly ground black pepper to taste.
Step 8
Transfer the spaghettini and clams to a serving platter or individual plates and garnish with lemon wedges on the side.
Step 9
Serve immediately and enjoy the fresh, briny flavors of Spaghettini Alla Vongole.
Nutrition Facts
| Serving size | (1682.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2867.8 |
| Total Fat 91.5g | 0% |
| Saturated Fat 12.2g | 0% |
| Cholesterol 670mg | 0% |
| Sodium 2941.3mg | 0% |
| Total Carbohydrate 187.9g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 4.7g | |
| Protein 279.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1012.9mg | 0% |
| Iron 283.2mg | 0% |
| Potassium 6779.1mg | 0% |
Source of Calories