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13
Dec

Spaghetti with clams

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Spaghetti with Clams or Spaghetti con le Vongole is a classic Italian seafood pasta dish with a coastal heritage. The roots of this dish are firmly planted in the culinary traditions of the Italian regions along the coast, particularly in Southern Italy. The simplicity of this dish, with fresh clams, garlic, parsley, and a hint of white wine, has made it a beloved staple of Italian cuisine. Its history is closely tied to the fishing communities of the Mediterranean, where locals would create this dish using the freshest catch of the day. Over time, Spaghetti with Clams has become an iconic seafood pasta, celebrated for its flavors that transport you to the sunny shores of Italy.

Difficulty

  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People

Timing

  • Approximately 20 minutes of preparation and cooking

Cost

  • Moderate

Italy Region

  • Campania

Calories

  • Not Available

Ingredients

  • 360-400 g of spaghetti
  • 1.5 kg of fresh clams (choose small, tender clams like Manila or littleneck clams)
  • 4 cloves of garlic, thinly sliced
  • 1/2 cup of dry white wine
  • 1/4 cup of extra virgin olive oil
  • Fresh Italian flat-leaf parsley, chopped
  • Red pepper flakes (optional, for a little heat)
  • Salt

Preparation

  1. Begin by cleaning the clams. Scrub them thoroughly and rinse under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
  2. In a large pan with a lid, heat the extra virgin olive oil over medium heat. Add the sliced garlic and, if you like a little heat, a pinch of red pepper flakes. Sauté until the garlic becomes fragrant, but be careful not to let it brown.
  3. Pour in the white wine and bring it to a simmer. Allow it to cook for a minute or two to let the alcohol evaporate.
  4. Add the cleaned clams to the pan, and cover with the lid. Cook the clams for about 5-7 minutes, or until they open. Discard any clams that remain closed.
  5. While the clams are cooking, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta, reserving a cup of pasta cooking water.
  6. Once the clams have opened, add most of the chopped parsley to the pan and stir to combine.
  7. Toss the cooked spaghetti into the pan with the clams and sauce. If the mixture appears too dry, add a little pasta cooking water to create a light sauce. Gently toss everything together, ensuring the spaghetti is well-coated with the clam sauce.
  8. Season with salt to taste, bearing in mind that the clam sauce can be naturally salty.
  9. Garnish with the remaining fresh parsley and a drizzle of extra virgin olive oil.
  10. Serve Spaghetti with Clams hot, and enjoy this seafood delight that brings the flavors of the Mediterranean to your plate.

Spaghetti with Clams is a seafood lover’s dream and offers a taste of the Italian seaside in every bite

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