Spaghetti Vongole
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4cloves garlic, peeled
- 2tablespoons olive oil
- ¼teaspoon chili-pepper flakes
- 24littleneck clams, scrubbed
- 2cups white wine
- 1½pounds spaghetti
- 2tablespoons fresh lemon juice
- 1cup minced Italian flat-leaf parsley
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
877 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 136 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 36 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
- Step 2
Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.
Private Notes
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Comments
Excellent proportions, very easy, reminded me of fabulous lunches in Rome where this was my husband's favorite primi piatti. His only gripe: might want more clams overall - I only used 1 pack of spahghetti, 1 lb, and over 24 fresh clams. My advice: wait toll the very end to add the parsley rather than adding to boiling broth - you want the brightness of the parsley, it gets cooked through otherwise.
Canned clams are good. Add green onions to garlic. Before serving andd chunk of butter.
Great base but I would double the clams, double the garlic (mince half of it) and forget the lemon. Plenty of acidity with the wine in my opinion.
1 kilo of clams, 1/2 cup white wine, 4 garlic cloves slivered, clams cooked and removed and half the clam meat removed from the shell into the broth, along with a tablespoon of butter and a half-cup of pasta water. Too watery for my wife, not enough salt. She was right about the salt content but I lost my appetite after her criticism. It was within acceptability for my taste but she is hard to please.
Too much white wine, no butter, not enough clams. This recipe is way off and should be taken down from site.
Some if these recipes seem completely untested. Half a cup of wine. 2 cups… what?