Spaghetti Alle Vongole (spaghetti with clams) is a classic Italian dish that is full of fresh flavours and is perfect for a light dinner any night of the week.
Prep Time: 10 mins • Cook Time: 20 mins • Makes: 6 servings
Ingredients
- 1 pkg. (16 ounces) spaghetti
- 8 cloves garlic, finely chopped
- 1/4 cup finely chopped fresh parsley
- 4 anchovies, chopped
- 10 ounce can baby clams, drained, reserve the juice
- 1/4 cup pure olive oil
- 3 dozen frozen littleneck clams
- 1/2 cup dry white wine
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- 2 cups reserved pasta water
Directions
- In a deep-sided pot, cook the spaghetti “al dente” in boiling salted water according to package instructions (generally 8 minutes). Reserve about 1 cup of pasta water.
- In a large skillet, saute garlic and anchovies on medium-low heat in a 1/4 cup of olive oil.
- Once the garlic is nice and golden and the anchovies are mostly dissolved, add the littleneck clams to the skillet with the 1/2 cup of white wine.
- Increase the heat to medium-high. Cover, and let the clams steam for about 5-7 minutes.
- Using a slotted spoon, remove the steamed clams and place them in a separate bowl on the side.
- Add the parsley, reserved canned clam juice, 1/4 cup pasta water and the hot red pepper flakes to the skillet. Cook for 2-3 minutes until the sauce is somewhat reduced and thickened.
- Turn heat down to medium and add the pasta to the pan. Cook for 1 minute tossing to thoroughly coat and allowing the sauce to absorb into the spaghetti.
- Add the canned baby clams to the pan and mix thoroughly. Taste and adjust salt and/or crushed red pepper, as desired. Add the littleneck clams to the skillet and mix thoroughly. Add a drizzle of extra virgin olive oil on top and serve.
- NOTE: If the spaghetti alle vongole gets dry and sticky before serving, just add some extra reserved pasta water to moisten and loosen it back up.
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