Name: Spaghetti Alle Vongole
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 3 garlic cloves, chopped; ¼ cup (60 ml) olive oil; 2.2 lb (1 kg) small clams, cleaned; 2 bay leaves; ½ cup (125 ml) white wine; ¾ lb (340 g) spaghetti; ½ tsp red pepper flakes (optional); 1 cup (45 g) flat-leaf parsley, finely chopped

Ingredients

- 3 garlic cloves, chopped
- ¼ cup (60 ml) olive oil
- 2.2 lb (1 kg) small clams, cleaned
- 2 bay leaves
- ½ cup (125 ml) white wine
- ¾ lb (340 g) spaghetti
- ½ tsp red pepper flakes (optional)
- 1 cup (45 g) flat-leaf parsley, finely chopped

Preparation

- In a large skillet over high heat, brown 1 garlic clove in 1 tbsp (15 ml) of the oil. Add the clams and bay leaves. Mix well. Pour in the wine. Cover and simmer for 3 to 5 minutes or until the clams have opened. Remove the clams from the broth (discard any that have not opened).
- In a sieve lined with a coffee filter or a double layer of cheesecloth set over a bowl, strain the clam broth to catch as much of the sand that may have accumulated at the bottom of the skillet. Set the broth aside.
- Shell half of the clams and set aside in a large bowl with the unshelled clams. Keep warm.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the pasta cooking water. Drain and lightly oil.
- In the same skillet used for the clams, over medium-high heat, brown the remaining garlic cloves and the red pepper flakes in the remaining oil. Add 1 cup (250 ml) of the clam broth (which should be the entire amount you have) and the reserved pasta cooking water. Bring to a boil. Add the pasta, parsley and shelled clams. Cook for 2 minutes while stirring. Adjust the seasoning.
- Transfer to a large serving dish and garnish with the unshelled clams.

Spaghetti Alle Vongole

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Preparation

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To help you with this recipe

RICARDO Measuring Cups Set