Spaghetti alle Vongole
Bright, briny clams mingle with garlicky olive oil and a splash of white wine, tossed with al dente spaghetti and fresh parsley for a coastal, effortless pasta. The sauce is mostly the clam liquor and a little butter, so timing and a hot pan make the difference between good and great.
1 lb spaghetti
2 lb littleneck clams, scrubbed and rinsed
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter, cold, cut into pieces
4 clove garlic, thinly sliced
1 tsp red pepper flakes
1 cup dry white wine
1 cup low-sodium clam juice or seafood stock
2 tbsp fresh lemon juice, about 1 lemon
1 / flat-leaf parsley, finely chopped
1 tbsp kosher salt, divided
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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