pasta

Prep Time: 15 minutes  |  Cook Time: 20 minutes  |  Total Time: 35 minutes
Servings: 4 servings  |  Difficulty: Intermediate  |  Cuisine: Italian

Ingredients

• 1 lb fresh littleneck clams
• 1 lb spaghetti
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Lemon zest for garnish

Instructions

1. Rinse clams under cold water and discard any that won’t close.
2. Bring a large pot of salted water to boil and cook spaghetti until al dente.
3. Heat olive oil in a large pan over medium heat and sauté garlic until fragrant, about 1 minute.
4. Add clams and white wine, cover and cook for 5-7 minutes until clams open.
5. Discard any unopened clams.
6. Drain spaghetti and add to the clam sauce, tossing gently.
7. Season with salt, pepper, and red pepper flakes if desired.
8. Garnish with fresh parsley and lemon zest before serving.

Tips & Notes

• Use fresh clams and cook them the same day for best flavor
• Don’t overcook clams or they’ll become tough and rubbery
• Reserve some pasta water to adjust sauce consistency
• Use a quality dry white wine like Pinot Grigio or Vermentino

Nutrition Notes

Spaghetti vongole is a lean protein-rich dish with heart-healthy omega-3 fatty acids from clams and olive oil, moderate in carbohydrates.