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Spaghetti alle Vongole


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  • 48 Manila (or little neck) clams
  • 9 oz. spaghetti
  • 2 garlic cloves, thinly sliced
  • 5 tbsp extra virgin olive oil, divided
  • Pinch of crushed red pepper
  • 1 cup white wine
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp. fresh parsley, coarsley chopped



Step 1

Wash Clams carfeully

Bring a large pot of salted water to boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse

n a large pan, saute garlic in 3 tbsp. olive oil over medium high until translucent. Add clams; season with salt and crushed red pepper

Add white wine; cook over medium-high about 5 minutes, or until clams steam open and liquid is reduced by half

Add cherry tomatoes; cook until soft

Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil

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