Pasta with Clams, also known as “Spaghetti alle Vongole,” is a classic Italian dish that is simple yet bursting with flavor. Tender, briny clams are cooked in a garlicky white wine sauce, infused with fresh parsley and a hint of red pepper flakes for a touch of heat. The sauce perfectly coats the pasta, while the clams add a delicate, seafood essence. This dish is light, elegant, and ideal for a special dinner or a quick weeknight meal. Serve it with crusty bread to soak up the delicious sauce.
Ingredients:
- 1 lb spaghetti or linguine
- 2 lbs fresh clams, scrubbed and rinsed
- 4 garlic cloves, thinly sliced
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Lemon wedges (for serving)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Cook the clams: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté for about 1-2 minutes until fragrant but not browned.
- Add the clams: Pour in the white wine and bring to a simmer. Add the clams to the skillet, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Combine the pasta and clams: Add the cooked pasta to the skillet, tossing it in the clam sauce. If the sauce is too dry, add a little of the reserved pasta water to loosen it. Stir in the fresh parsley and season with salt and pepper to taste.
- Serve: Divide the pasta and clams among plates and serve with lemon wedges for an extra burst of brightness.
Enjoy this flavorful and elegant Pasta with Clams, perfect for a quick yet impressive meal!
