Spaghetti with Clams

A classic dish typical of the Italian culinary tradition, made with few simple and fresh ingredients. The result is a flavorsome dish with a balance between the salty taste of the clams, the sweetness of the pasta, the acidity of the wine and the overall garlicky flavor.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course, Pasta

Cuisine: American, Italian

Keyword: clams, seafood, Spaghetti, spaghetti with clams, vongole

Difficulty: Beginner

Servings:

Calories: 600kcal

Ingredients

2 ½ pound clams fresh, local
1 pound pasta spaghetti or linguine
5 cloves garlic peeled, whole
4 tbsp olive oil extra virgin
2 tbsp parsley chopped
¼ cup wine white, dry

Instructions

First of all, soak the clams in water overnight if you plan to make this dish for lunch or from the morning if you plan to make this dish for dinner. Rinse them well and change the water at least a few times to rinse them well.
In a pot, heat 2 tablespoons EVOO. When the oil shimmers, add the garlic. When the garlic is sizzling add the clams, and let them open. Discard those clams that are not opening as they are not suitable to eat. Turn the heat on low and discard the garlic cloves.
Place a pot of water on the stovetop and bring the water to boil. Add salt.
When the water starts to boil, add the pasta. In the meantime, turn the heat on higher and add 2 tablespoons of white wine to the clams. Let it evaporate and when the pasta is ready, transfer it to the pot, add the parsley and serve immediately.

Nutrition

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