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Spaghetti Vongole
A classic Neapolitan clam pasta, tossed with white wine, garlic, good olive oil and fresh chopped parsley.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Italian
Ingredients
400gspaghetti
1kgfresh clams (vongole), purged in salted water
4 clovesgarlic, thinly sliced
1small red chilli
150mldry white wine
4 tbspolive oil
1 large bunchflat-leaf parsley, chopped
Instructions
1
Fry garlic and chilli in oil until golden.
2
Add clams and wine. Cover.
3
Cook on high 3–4 minutes until clams open. Discard any that don't.
4
Remove clams. Reduce sauce slightly.
5
Cook spaghetti al dente. Reserve 1 cup pasta water.
6
Add pasta to sauce with a splash of pasta water. Toss.
7
Return clams. Add parsley.
8
Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
316
Protein
6.2g
Fat
14.6g
Carbs
33.3g
Fiber
2g
Sodium
7mg
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