Entree: Italy – Campania / Naples – Spaghetti alle Vongole (Spaghetti with fresh clams in a light garlic, white wine, and olive oil sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 12 oz (340 g) spaghetti
- 2 lb (900 g) small fresh clams (vongole), scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp (1 g) red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) reserved clam cooking liquid (see instructions)
- 2 tbsp (30 ml) unsalted butter
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti to 1 minute shy of package al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain and set aside.
2. While pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and red pepper flakes and cook until fragrant and just beginning to color, about 1 minute.
3. Add the clams to the pan, increase heat to high, pour in the white wine, and cover. Steam until clams open, about 4–6 minutes. Remove opened clams to a bowl as they open; discard any that remain closed.
4. Pour the pan juices through a fine-mesh strainer into a measuring cup; skim any grit and measure out 1/2 cup (120 ml) reserved clam cooking liquid (use pasta water if short). Return strained juices to the pan.
5. Reduce heat to medium-low, add butter to the pan juices and swirl until melted. Add the drained spaghetti and toss to coat, adding a splash of reserved pasta water if needed to emulsify and loosen the sauce.
6. Add half the chopped parsley and toss again. Return clams (in shells) to the pasta in the pan to warm through for 1 minute. Season with salt and freshly ground black pepper to taste.
7. Divide among plates, sprinkle remaining parsley, and serve immediately with lemon wedges for squeezing over each portion.