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.
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.
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.
