Spaghetti alle Vongole – Italian Clam Pasta Classic A taste of the Amalfi coast in every bite – this dish blends fresh clams, garlic, white wine, and a splash of olive oil with al dente spaghetti. Simple, elegant, and bursting with sea-kissed flavor. Ingredients (Serves 2): • 200g spaghetti • 500g fresh clams, cleaned • 3 garlic cloves, thinly sliced • ¼ tsp chili flakes (optional) • 100ml dry white wine • 2 tbsp olive oil • Fresh parsley, chopped • Salt to taste Instructions: 1. Cook spaghetti until al dente. Drain and reserve some pasta water. 2. Heat olive oil in a pan, sauté garlic (and chili flakes if using). Add clams and wine, cover and cook until clams open. 3. Add pasta into the pan, toss with parsley and pasta water for a glossy finish. Serve hot with lemon if desired. Italian Tip: Use fresh clams only – discard any that don’t open during cooking.