Spaghetti alle Vongole in Bianco
Elegant Italian pasta with tender clams, garlic, white wine, and fresh parsley in a silky broth. A restaurant-quality dish ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 lb littleneck or Manila clams
- 10 oz spaghetti
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, minced
- ¾ cup dry white wine
- ½ cup clam juice or fish stock
- ¼ tsp red pepper flakes
- 3 tbsp fresh flat-leaf parsley, chopped
- 1 tsp sea salt
- ¼ tsp black pepper
- ½ whole lemon, cut into wedges
Instructions
- 1
Scrub clams under cold running water to remove sand and debris. Discard any that don't close when tapped.
- 2
Bring a large pot of salted water to a boil for the spaghetti.
- 3
Mince garlic and chop fresh parsley. Have all ingredients ready.
- 4
Add spaghetti to boiling water and cook until al dente, about 9–10 minutes. Reserve 1 cup pasta water before draining.
- 5
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1–2 minutes until fragrant but not brown.
- 6
Pour in white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- 7
Add clam juice and bring to a simmer. Carefully add scrubbed clams, cover, and cook for 5–7 minutes until clams open. Discard any that remain closed.
- 8
Add drained spaghetti directly to the skillet with clams. Toss gently, adding reserved pasta water (0.5 cup at a time) until a silky broth forms. Season with salt and pepper.
- 9
Remove from heat, stir in fresh parsley, and divide between bowls. Serve immediately with lemon wedges.
Tools you’ll need
- large pot
- colander
- large skillet with lid
- wooden spoon
- tongs
- measuring cups and spoons
- chef's knife
- cutting board
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