Spaghetti alle Vongole

Spaghetti alle Vongole
Spaghetti alle Vongole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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