Spaghetti Alle Vongole (White Clam Spaghetti) Recipe by Ester Abete
Cooking Instructions 15 minutes 1 Place the clams in a large pan with 2 tablespoons of olive oil, 1 peeled and crushed garlic clove, and some washed and chopped parsley. Cover and cook over high heat until the clams open, then pour in the wine and let it evaporate. Remove the clams from their shells, reserving a few in the shell for garnish, and strain the cooking liquid. Set both aside. 2 In a pan, heat the remaining olive oil and sauté the remaining garlic clove until golden. Add the red pepper flakes, the shelled clams, and their strained cooking liquid. Heat everything together for a few minutes. 3 Cook the spaghetti until just al dente, then drain. Add the spaghetti to the pan with the clams and toss everything together over the heat. Transfer to plates, garnish with the reserved clams in their shells and chopped parsley, and serve. 1 Place the clams in a large pan with 2 tablespoons of olive oil, 1 peeled and crushed garlic clove, and some washed and chopped parsley. Cover and cook over high heat until the clams open, then pour in the wine and let it evaporate. Remove the clams from their shells, reserving a few in the shell for garnish, and strain the cooking liquid. Set both aside. 1 Place the clams in a large pan with 2 tablespoons of olive oil, 1 peeled and crushed garlic clove, and some washed and chopped parsley. Cover and cook over high heat until the clams open, then pour in the wine and let it evaporate. Remove the clams from their shells, reserving a few in the shell for garnish, and strain the cooking liquid. Set both aside. 2 In a pan, heat the remaining olive oil and sauté the remaining garlic clove until golden. Add the red pepper flakes, the shelled clams, and their strained cooking liquid. Heat everything together for a few minutes. 2 In a pan, heat the remaining olive oil and sauté the remaining garlic clove until golden. Add the red pepper flakes, the shelled clams, and their strained cooking liquid. Heat everything together for a few minutes. 3 Cook the spaghetti until just al dente, then drain. Add the spaghetti to the pan with the clams and toss everything together over the heat. Transfer to plates, garnish with the reserved clams in their shells and chopped parsley, and serve. 3 Cook the spaghetti until just al dente, then drain. Add the spaghetti to the pan with the clams and toss everything together over the heat. Transfer to plates, garnish with the reserved clams in their shells and chopped parsley, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Red Velvet Cupcakes Easy Coffee Mousse and Vanilla Mousse Breakfast Maple Oat Cookies Stir fry broccoli with garlic Lucky New Year's Crockpot Pork and Kraut Red Velvet Cupcakes Easy Coffee Mousse and Vanilla Mousse Breakfast Maple Oat Cookies Stir fry broccoli with garlic Lucky New Year's Crockpot Pork and Kraut Nawabi paneer Hyderabadi chicken biryani Namkeen Jave Aloo sandwich Leeks with tofu and fish cake બાજરી ના ઢહેબરા Peanut butter cookies Veggies Noodles (Vegetable or Vegetable Noodles) !! Kheer puli in chocolate cups Smoked haddock and leek pie Nawabi paneer Hyderabadi chicken biryani Namkeen Jave Aloo sandwich Leeks with tofu and fish cake બાજરી ના ઢહેબરા Peanut butter cookies Veggies Noodles (Vegetable or Vegetable Noodles) !! Kheer puli in chocolate cups Smoked haddock and leek pie