Spaghetti alle vongole is sure to put you immediately in vacation mood at your dinner table!
This pasta dish is more than simple and a perfect first course to enjoy with a fresh glass of “bianco secco”, dry white wine.
Spaghetti alle vongole, clam spaghetti, tastes so good because this traditional Italian recipe respects the simple ingredients: clams, olive oil, and pasta.
And the simplicity of this recipe is the real secret to why it all tastes this delicious.
- 350g Spaghetti
- 1 kg Clams
- 2 Garlic cloves
- 1 Lemon
- 1 Cup White Wine
- To Taste Salt / Pepper
- First clean the clams. Cook clams in a large skillet with 2 tablespoons of olive oil and garlic on high flame. Clams will open up once cooked. Remove opened clams from flame, those that remained closed eliminate, save the liquid the clams were cooked in. Filter this liquid and set to side.
- In a large pot, boil water, salt once boiling and cook pasta. Save a tablespoon of the pasta water to add to the liquid collected from cooking clams.
- While pasta cooks, in another large skillet, heat olive, garlic, lemon juice, white wine, and liquid from cooking clams. Let this cook down for a few minutes. Add in clams, salt, pepper, and diced parsley. Mix together. Add pasta once cooked to the large skillet and mix everything together. Serve hot with a glass of dry white wine!
FROM ITALY TO YOUR PLATE!
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