Vongole Bianco
This oil-based pasta uses clams, garlic, and white wine for a clean but savory profile. Briny clam juices soak into the noodles for layered flavor.
Instructions
- 1
Purge clams in salted water, then rinse well and drain.
- 2
Cook spaghetti to al dente in salted water and reserve pasta water.
- 3
Warm olive oil with garlic and chili flakes over low heat until fragrant.
- 4
Add clams and white wine, cover, and cook until shells open.
- 5
Add pasta and a few tablespoons of pasta water, then toss over high heat to emulsify.
- 6
Finish with parsley and pepper, then serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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