Vongole Spaghetti

Servings: 4

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard-shell clams
1 cup clam juice
1 cup dry white wine
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

In a large saucepan over medium heat, warm the garlic and chile pepper in olive oil until the garlic is golden brown, about 1 minute.
Add the clams, clam juice, and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
Drain the pasta and transfer it to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

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