Spaghetti Alle Vongole

Name: Spaghetti Alle Vongole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 pounds (910 g) Manila clams; 8 garlic cloves, thinly sliced; ½ teaspoon lemon zest; kosher sea salt; 1 shallot, thinly sliced; ½ cup (120 ml) extra-virgin olive oil; ½ cup (120 ml) fresh lemon juice (from 2 to 3 lemons), divided; ½ cup (120 ml) white wine; ¾ cup (40 g) chopped fresh flat-leaf parsley leaves, divided; ¼ teaspoon red pepper flakes; 12 ounces (340 g) whole-grain or gluten-free spaghetti; 1 cup (135 g) frozen petite peas

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

This is one of the great Italian dishes, but few restaurants do it justice. That’s why spaghetti and clams are best eaten at home! This recipe is very easy to make, and the final dish is gorgeous. It’s as perfect for a weeknight meal as it is for a fancy dinner party. The fresh clams and brothy sauce are a treat.

Ingredients

2 pounds (910 g) Manila clams
kosher sea salt
12

Europe
Italy
Dinner
Fish course
Pescatarian
Mediterranean
Pasta
Gluten-free

Method

Rinse the clams well under cool tap water, then place them in a bowl of cool water to soak for 20 minutes. When you remove the clams from the water, lift them out instead of pouring them into a strainer, allowing any sand to settle to the bottom of the bowl. Use a firm brush or steel wool to brush off any additional sand or barnacles, if necessary. Rinse the clams again and set aside.