- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
12th Day of Christmas - Spaghetti con Vongole
Tidbits...It wouldn't be summertime without spaghetti and clams. I think I enjoy the lunch just as much as the beach. They go hand in hand!
Ingredients
- Fresh clams (in shells) - 500 g
- Spaghetti - 250 g
- Extra virgin olive oil - 1/4 cup
- Garlic - 1 clove
- Sea salt - 1 tsp.
- Parsley - 1/4 cup
- Hot red pepper - 1 or pepper flakes to taste
- White wine - 1 cup (dry)
Instructions
- Rinse clams under cold running water. Sprinkle with flour and re-rinse after 5 minutes until all of the flour is flushed away. (Flour helps remove any sand)
- In large skillet on medium heat put 1/8 cup oil, garlic clove, sea salt. When clove is golden remove from pan.
- Add clams, turn up heat and stir to coat with salt and oil. Add wine and cover. Turn heat back down to medium until clams open.
In abundant boiling lightly salted water cook spaghetti until al dente Drain. Reserve 1 cup of cooking liquid. - Turn clams on high and add spaghetti plus a little bit of cooking liquid. Add red pepper flakes and chopped parsley. Serve hot.
