One of my favorite dishes that I have enjoyed many times on the Amalfi Coast is Spaghetti Alle Vongole. And with the warm weather now here in Boston I want to share everything I know about making this simple and delicious dish at home. Keep reading for a recipe for Spaghetti Alle Vongole in Bianco, or Spaghetti with White Clam Sauce–a classic Italian dish that embodies the flavors of the Mediterranean coast.
Known for its simplicity and vibrant taste, this recipe highlights the natural brininess of fresh clams complemented by a delicate yet flavorful sauce. Perfect for a light yet satisfying meal, this dish is a staple in many Italian households and is loved by seafood enthusiasts around the world.
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Ingredients
To serve 4 people, you will need:
- 1 pound (450g) of spaghetti
- 2 pounds (900g) of fresh clams (such as littleneck or Manila clams), cleaned and scrubbed
- 4 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1 teaspoon of red pepper flakes (adjust to taste)
- 1/2 cup of dry white wine
- Freshly ground black pepper
- A handful of fresh flat-leaf parsley, finely chopped
- Lemon wedges for serving
Instructions
Preparing the Clams
- Clean the Clams: Start by placing the clams in a large bowl with cold water and a handful of salt. Let them sit for about 30 minutes to expel any sand. Rinse them thoroughly under cold running water and discard any clams that remain open when tapped.
Cooking the Pasta
- Boil the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
Making the Sauce
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2 minutes. Be careful not to let the garlic burn.
- Add the Clams and Wine: Increase the heat to high, then add the cleaned clams to the skillet, followed by the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Combine and Toss: Add the cooked spaghetti to the skillet, tossing to combine with the clam sauce. If the mixture seems too dry, add some of the reserved pasta cooking water a little at a time until you reach the desired consistency.
Final Touches
- Season and Garnish: Season with freshly ground black pepper and toss in the chopped parsley. Mix well to ensure the pasta is evenly coated with the sauce.
- Serve: Transfer the spaghetti alle vongole to a large serving bowl or individual plates. Serve immediately with lemon wedges on the side for an extra burst of freshness.
Tips for Perfect Spaghetti Alle Vongole in Bianco
- Freshness is Key: Use the freshest clams you can find for the best flavor. Fresh clams should smell like the sea and be tightly closed.
- Wine Choice: Choose a dry white wine that you would enjoy drinking. A good quality wine adds depth to the sauce.
- Pasta Water: The reserved pasta water is essential for adjusting the sauce consistency, as it contains starch that helps bind the sauce to the pasta.
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Pairing Suggestions
Spaghetti alle Vongole in Bianco pairs beautifully with a crisp, dry white wine such as Pinot Grigio or Vermentino. A simple green salad with a lemon vinaigrette and some crusty bread to soak up the sauce complete the meal perfectly.
Spaghetti Alle Vongole in Bianco is a dish that showcases the elegance of Italian cooking, where high-quality ingredients and straightforward techniques combine to create a meal that is both delightful and unforgettable. Whether you’re serving it for a special occasion or a weeknight dinner, this recipe is sure to transport you to the sunny coasts of Italy with every bite. Buon appetito!
For more Italian recipes that we have come across on our trips check out this limoncello recipe and this strawberry bellini recipe.