Spaghetti alle Vongole
Spaghetti alle vongole is an Italian pasta where clams are cooked in olive oil with sliced garlic, chili flakes, and dry white wine until they open and release their briny juices. The spaghetti is boiled one minute short of al dente, then finished in the clam pan with a few tablespoons of starchy pasta water to create an emulsified sauce. Vigorous tossing for about a minute binds the oil and clam liquid into a glossy coating around each strand. Fresh parsley is added at the end for color and herbal freshness.
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Instructions
- 1
Cook spaghetti in salted water 1 minute less than package instructions and reserve 1 cup pasta water.
- 2
Gently sauté sliced garlic in olive oil over low heat until fragrant.
- 3
Add chili flakes for 20 seconds, then add clams and white wine and raise to high heat.
- 4
Cover and cook 3–4 minutes until clams open, then remove any unopened or broken shells.
- 5
Add the pasta with 3–4 tbsp pasta water and toss vigorously for 1 minute to emulsify.
- 6
Adjust with salt and pepper, then finish with chopped parsley.
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