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Spaghetti with Clams (Vongole)
Italian spaghetti alle vongole, briny clams steamed open in white wine and garlic and tossed through spaghetti. Discarding any clams that stay shut after steaming is what keeps the dish safe and free of grit, since an unopened shell usually means the clam was already dead before cooking.
Total time
22 min
Prep
10 min
Cook
12 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
500gspaghetti
1 kgfresh clams, scrubbed
6 clovesgarlic, sliced
½ cupwhite wine
¼ cupolive oil
½ tspchilli flakes
½ cupfresh parsley
lemon wedges
Instructions
1
Cook pasta; reserve pasta water.
2
Sauté garlic and chilli in oil; add wine and clams; cover 5 min until opened.
3
Discard unopened clams.
4
Toss with pasta and pasta water; finish with parsley and lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1127
Protein
73.2g
Fat
60.9g
Carbs
58.5g
Fiber
4.5g
Sodium
1542mg
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