Recipe - Spaghetti Vongole
Updated: Apr 27
There's nothing heartier than Spaghetti Vongole, a traditional Italian classic comprising Spaghetti with clams in white wine sauce. This dish has garnered a niche in my heart and I never get tired of eating it.
Clams - 20 to 30 small clams
Fresh Italian Parsley - 15g
Garlic - 5 cloves
White Wine - 250ml
Dried Spaghetti - 400g
Olive Oil - 3 to 4 tablespoons
Red Chilli - 1
Dried Chilli Flakes - according to preference
Crushed Red Pepper - according to preference
Soak the clams for about 20 minutes to half an hour and scrub them thoroughly after that.
Add the spaghetti to a pot of boiling water and add some salt. Cook for about 10 minutes till al dente.
Peel and chop the garlic and the parsley.
Heat a pan, add the olive oil and chilli. Stir-fry till fragrant.
Add the clams and add some white wine.
Leave to simmer for a few minutes.
Add some fresh parsley and gently stir with all the ingredients.
Give the pan a shake.
Place the spaghetti and mix it with all the ingredients.
Add some salt and pepper.
Add some dried parsley and mix everything together.
Add the pasta water into the pan and cook for another 1 to 2 minutes.
Place the pasta on a serving plate.
Add some crushed red pepper and chilli flakes.
Enjoy your Spaghetti Vongole!