Spaghetti with Clams (Spaghetti con Vongole) - dummies

Spaghetti with Clams (Spaghetti con Vongole)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Authentic Spaghetti with Clams is made with fresh clams that are served in the shell with the pasta. Therefore, you need to use the smallest clams possible. In Italy, they often use clams the size of an adult fingernail. Manila or New Zealand clams are best. In a pinch, you can use small littlenecks.

[Credit: ©]
Credit: ©

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 4 servings

1⁄4 cup plus 1 tablespoon olive oil

4 cloves garlic, peeled and chopped

3 tablespoons chopped fresh parsley, divided

Pinch of hot red pepper flakes

1⁄4 cup plus 2 tablespoons white wine

60 Manila or New Zealand small clams, rinsed

Salt to taste

1-1⁄2 tablespoons kosher salt

1⁄2 pound spaghetti

  1. Place the olive oil, garlic, 1-1⁄2 tablespoons parsley, and red pepper flakes in a large skillet. Cook over medium heat, stirring occasionally, until the garlic turns golden, about 3minutes.

  2. Add the wine and clams to the skillet and season with salt. Cook, covered, until the clams open, about 5 minutes. Discard any clams that haven’t opened.

  3. In a large pot, bring 4 quarts water to a boil. Add the kosher salt and the spaghetti, mix well, and cook until al dente.

  4. Drain the pasta and add it and the remaining 1-1⁄2 tablespoons parsley to the saucepan with the clams. Mix. Serve immediately.