Spaghetti alle Vongole

Spaghetti tossed with fresh clams, garlic, white wine, and a hint of peperoncino. The briny juices of the clams create a natural sauce that clings to every strand of pasta.

RECIPE

Spaghetti alle Vongole

Spaghetti tossed with fresh clams, garlic, white wine, and a hint of peperoncino. The briny juices of the clams create a natural sauce that clings to every strand of pasta.

Prep20 mins

Cook15 mins

Total35 mins

Servings4

Lunch

Italian

Campania

Seafood

Ingredients

• 400g spaghetti
• 1kg fresh vongole (clams), purged in salted water
• 4 cloves garlic, thinly sliced
• 1 small peperoncino, crumbled
• 150ml dry white wine
• 4 tablespoons extra virgin olive oil
• Large handful flat-leaf parsley, chopped
• Salt to taste

Preparation

1

Purge clams in salted water for at least 1 hour, then rinse thoroughly.

2

Heat olive oil in a large pan. Add garlic and peperoncino, cook until garlic is just golden.

3

Add clams and white wine. Cover and cook until clams open, about 3-4 minutes. Discard any that don't open.

4

Meanwhile, cook spaghetti in well-salted water until 2 minutes short of al dente. Reserve 200ml pasta water.

5

Transfer spaghetti to the clam pan with a splash of pasta water. Toss vigorously over high heat for 2 minutes.

6

Finish with fresh parsley and a drizzle of raw olive oil. Serve immediately. No cheese.

Servings and Nutrition

Number of Servings in Spaghetti alle Vongole

4

Nutrition for 1 serving (1 plate)

520

Calories (kcal)

26

Protein (g)

68

Carbs (g)

15

Fat (g)

Protein 26.0g

20%

Carbs 68.0g

53%

Fat 15.0g

26%