Best Recipes to Make Tasty Spaghetti alle Vongole

Spaghetti alle Vongole. Add the clams, clam juice and wine. Add garlic and cook, swirling pan often, until just golden. Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat.

A quick weeknight pasta with clams, garlic, and a simple white wine sauce. Spaghetti alle vongole is a weeknight summer. Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. You can Have Spaghetti alle Vongole using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spaghetti alle Vongole

1. It's of spaghetti.
2. It's of olive oil.
3. It's of garlic, sliced.
4. What You needis of anchovy filets.
5. It's of dried red pepper flakes.
6. Lets Go Prepare of white wine.
7. Lets Go Prepare of cockles or littleneck clams.
8. What You needis of can chopped clams.
9. It's of fresh parsley, chopped.

This white version (in bianco), made without tomato, is a quick lunch or dinner that's as easy as it is delicious. While spaghetti alle vongole can be found throughout coastal Italy, the version found along the Amalfi coast is often served in summer with diced baby zucchini. Along the Cilento coast, spaghetti alle vongole will sometimes include tiny bits of potatoes. It's easy to find tiny vongole clams in Italy, but less so in the United States.

Spaghetti alle Vongole instructions

1. Cook spaghetti in minimally salted water to 1-2 minutes prior to the box instructions. Drain and set aside..
2. Heat olive oil in a large pan. Add garlic and anchovy filets on low heat, and cook until the filets are mostly disintegrated.
3. Turn heat up to high, then add red pepper flakes, wine, canned and fresh clams. Cover pot and cook for 5-6 minutes..
4. Discard any unopened clams. Add strained spaghetti and cook for 1-2 minutes, letting it soak up clam juice.
5. Garnish with fresh parsley and serve immediately..

Of course, many people make pasta alle vongole with other types of clams. The Manila clam, which many Italians call the fake 'verace', is widely farmed in the Adriatic sea and Sardinia. Consequently these are used by many cooks to make pasta alle vongole. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil.