Spaghetti Alle Vongole
Recipe: #13958
August 21, 2014
Categories: Italian, 5 Ingredients Or Less, Romantic Dinner, Sunday Dinner, Wine, Clams, Italian Dinner, more
"Spaghetti Vongole is a light Italian pasta dish that should be kept as simple as possible. The fresh clams call out for a spritz of lemon, which cuts through the buttery richness of the sauce, keeping the whole thing fresh tasting and delicious. It tastes great with Italian bread and a nice salad."
Ingredients
Nutritional
- Serving Size: 1 (284.8 g)
- Calories 596.7
- Total Fat - 18.7 g
- Saturated Fat - 6.7 g
- Cholesterol - 56.5 mg
- Sodium - 1053.5 mg
- Total Carbohydrate - 73.3 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 34.6 g
- Calcium - 93.1 mg
- Iron - 6 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Rinse the clams in cold running water, and scrub if necessary.
Step 2
Put clams in a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
Step 3
Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.
Step 4
Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.
Step 5
Add the drained clams, and turn up the heat.
Step 6
Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.
Step 7
Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.
Tips
No special items needed.