Spaghetti Vongole

byDee and PJ Betuci owners of Toscana Italian Restaurant

of Dublin

A love affair which began in the 90’s has resulted in a fine marriage. Not just between the two people who fell in love – but in the harmonious re Read More

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Prep Time

25 Minutes

Cooking Time

20 Minutes

Serves

2 to 4 People

Ingredients

2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon plus ¼ cup olive oil
Kosher salt and freshly ground black pepper
4 large garlic cloves, thinly sliced
¾ teaspoon crushed red pepper flakes
¼ cup dry white wine
2 pounds littleneck clams, scrubbed
12 oz. Spaghetti

Method

Heat ¼ cup extra virgin olive oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.

Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open). Season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Add fresh flat leaf parsley. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.

Serve spaghetti and clams topped with fresh flat leaf herbs. Toss again.

Plate up and buon appetite!

Spaghetti Vongole