Spaghetti alle Vongole Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Spaghetti alle vongole is Italian for "spaghetti with clams".

Ingredients of Spaghetti alle Vongole

  1. Prepare 7 oz of spaghetti.
  2. Prepare 3 tbsp of olive oil.
  3. It's 1 clove of garlic, sliced.
  4. You need 6 of anchovy filets.
  5. Prepare 1/4 tsp of dried red pepper flakes.
  6. Prepare 1/4 cup of white wine.
  7. It's 1 1/2 lbs of cockles or littleneck clams.
  8. You need 10 oz of can chopped clams.
  9. It's 2 tbsp of fresh parsley, chopped.

Spaghetti alle Vongole instructions

  1. Cook spaghetti in minimally salted water to 1-2 minutes prior to the box instructions. Drain and set aside..
  2. Heat olive oil in a large pan. Add garlic and anchovy filets on low heat, and cook until the filets are mostly disintegrated.
  3. Turn heat up to high, then add red pepper flakes, wine, canned and fresh clams. Cover pot and cook for 5-6 minutes..
  4. Discard any unopened clams. Add strained spaghetti and cook for 1-2 minutes, letting it soak up clam juice.
  5. Garnish with fresh parsley and serve immediately..

Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Il primo piatto di mare per eccellenza, gli spaghetti alle vongole veraci, un classico della tradizione partenopea. Ognuno ha la sua ricetta, chi aggiunge verdure, chi pomodoro per una versione 'rossa', chi insaporisce con la bottarga, le varianti sono molte. Noi vi proponiamo la ricetta più.

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