Dinner · 30 min · mediterranean

Spaghetti alle Vongole

This is the kind of Mediterranean dinner you’ll make on repeat — spaghetti and manila clams, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Spaghetti
• 2.5 lb Manila clams
• 5 cloves Garlic
• 3/4 cup Dry white wine
• 1/3 cup Olive oil
• 1/2 tsp Chili flakes
• 1/2 cup Fresh parsley

Steps

1. Scrub the clams and discard any that stay open when tapped or feel suspiciously light.
2. Sizzle the sliced garlic and chili in olive oil 1 minute until golden at the edges — browned garlic turns bitter.
3. Add the clams and wine, lid on, and steam 5 minutes, shaking once, until every shell gapes.
4. Fish out any clams that refused to open; they were dead on arrival.
5. Toss the al dente spaghetti directly into the pan with a ladle of pasta water 2 minutes, so the starch marries the clam liquor.
6. Shower with parsley and a thread of raw olive oil off the heat.
7. Serve immediately in deep bowls with bread for the briny, garlicky broth — never, ever with cheese.

Build my plan — free

← All recipes