Buchu Vongole Spaghetti (부추 봉골레 스파게티)
Spaghetti is tossed with clam liquor, garlic, olive oil, and white wine, then finished with chives for a fresh and briny depth.
Instructions
- 1
Purge clams in salted water and cut chives and parsley into 3 cm lengths.
- 2
Boil spaghetti until al dente in salted water and reserve 1 cup pasta water.
- 3
Warm olive oil with garlic and chili flakes over low heat to infuse aroma.
- 4
Add clams and white wine, cover, and cook until the shells open.
- 5
Add cooked pasta and toss over high heat for 1 minute, adjusting with pasta water.
- 6
Turn off heat, fold in chives and parsley, then finish with salt and pepper.
Tips
Nutrition (per serving)
Adjust Servings
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