Spaghettini Alla Vongole
Bring the taste of coastal Italy to your kitchen with Spaghettini Alla Vongole, a classic pasta dish bursting with fresh, briny flavors. This elegant yet simple recipe combines tender spaghettini with succulent clams, simmered in a fragrant sauce of extra-virgin olive oil, garlic, dry white wine, and a hint of red pepper flakes for subtle heat. Finished with freshly chopped parsley, a drizzle of olive oil, and lemon wedges for brightness, this dish is perfect for seafood lovers seeking a quick yet gourmet dinner. Ready in just 40 minutes, Spaghettini Alla Vongole is a versatile, restaurant-quality dish ideal for weeknight meals or impressing guests. Pair it with a crisp white wine for the ultimate Mediterranean dining experience!
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Recipe Information
Ingredients
- 400 grams Spaghettini
- 1 kilogram Fresh clams
- 5 tablespoons Extra-virgin olive oil
- 4 pieces Garlic cloves
- 150 milliliters Dry white wine
- 0.5 teaspoons Red pepper flakes
- 3 tablespoons Fresh parsley
- to taste Salt
- to taste Freshly ground black pepper
- 4 pieces Lemon wedges
Instructions
Rinse the clams under cold water to remove any sand or grit. Discard any clams that are cracked or remain open after tapping gently.
In a large pot, bring salted water to a boil. Add the spaghettini and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large, deep skillet over medium heat.
Finely chop the garlic cloves and add them to the hot oil along with the red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and allow the clams to cook for 4-5 minutes, occasionally shaking the skillet. The clams are done when they open up. Discard any clams that do not open.
Lower the heat and add the cooked spaghettini to the skillet along with the reserved pasta water. Toss to combine, ensuring the pasta absorbs the flavorful sauce.
Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with freshly chopped parsley. Season with salt and freshly ground black pepper to taste.
Transfer the spaghettini and clams to a serving platter or individual plates and garnish with lemon wedges on the side.
Serve immediately and enjoy the fresh, briny flavors of Spaghettini Alla Vongole.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.7 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 283.2 mg | 1573% | |
| Potassium | 6779 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
