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Spaghetti Vongole (Spaghetti with Clams)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 750 grams fresh clams (vongole)
  • 500 grams Spaghetti
  • 5 cloves garlic
  • a few sprigs of flat leaf parsley
  • 2 red Bird's Eye Chilis
  • 2 lemons
  • extra virgin olive oil
  • white wine
  • sea salt flakes
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Place the clams in a strainer and rest it over a large mixing bowl. With the clams completely submerged, run cold water over them for about 10 minutes.
  2. Lift the clams out of the water and you should find a fair bit of sand in the bottom of the bowl.
  3. Cook the pasta until al’dente and rinse until cold.
  4. Arrange 4 serving plates or bowls.
  5. Place a pot of boiling salted water to boil.
  6. Sauté the garlic in a liberal amount of olive oil for about a minute and add the chili.
  7. Once the garlic is very lightly browned, immediately remove all the contents of the pan and place in a large mixing bowl.
  8. Wipe the pan clean and return to the heat.
  9. Add the clams and a splash of wine.
  10. Keep the pan moving and as soon as the clams open, remove and place them in the bowl of garlic one at a time with some tongs.
  11. Once all the clams are ready, plunge the pasta back into the water.
  12. While the pasta warms up, place the pan back on the heat, add the clams and garlic, sprinkle with chopped parley and more olive oil if needed, and add a splash of white wine.
  13. Drain the pasta, taste for one last final seasoning, combine everything together, and toss with the juice of one or two lemons. Serve garnished with a little more parsley.
  14. Enjoy with crusty white bread and a glass of chilled white.
  15. This dish is quite versatile and goes with sweeter whites as well as with drier varieties.

Notes