Spaghetti con Vongole

Name: Spaghetti con Vongole (Spaghetti with Clams)
Yield: Serves 4
Cuisine: Italian
Ingredients: Pinch of red pepper flakes; 150 grams (5 ounces) spaghetti; 70 milliliters (¼ cup plus 2 teaspoons) dry white wine; 3 grams (1 tablespoon) chopped fresh Italian parsley; 1 clove garlic, sliced crosswise into very thin rounds; Coarse salt; 30 Manila or other variety of small clams (1 to 1¼ kilograms / 2½ pounds), scrubbed; 40 milliliters (2½ tablespoons) olive oil

Spaghetti with Clams

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This is a classic dish of spaghetti dressed with clams steamed in white wine and seasoned with garlic and red pepper flakes.

Traditionally this dish is made with small clams (about the size of an adult fingernail), served in the shell. Any variety of small clam, such as New Zealand cockles or Manila clams, will work; the latter are particularly nice because they are plump.

The best method for cleaning clams is to soak them in cold salted (sealike) water for up to an hour so

Ingredients

Method

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Part of

Pasta

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