Spaghetti alle Vongole (Spaghetti with Clams) is a classic Italian seafood dish that originates from the coastal regions, particularly in Naples. This dish highlights the natural flavors of fresh clams, which are sautéed with garlic, olive oil, white wine, and parsley. The simplicity of the ingredients allows the briny sweetness of the clams to shine through. Spaghetti alle Vongole can be made in two variations: bianco (without tomatoes) or rosso (with tomatoes). The bianco version is more traditional, offering a light and aromatic sauce that clings to the pasta. It’s a dish that embodies the Mediterranean spirit, combining the bounty of the sea with the simplicity of Italian cuisine.

How to Make Spaghetti alle Vongole

Ingredients:

• 400g (14 oz) spaghetti
• 1 kg (2.2 lbs) fresh clams, scrubbed and rinsed
• 4 cloves garlic, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 cup (120ml) dry white wine
• 1 small bunch of fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving (optional)

Instructions:

1. Prepare the Clams:

   • Rinse the clams thoroughly under cold water. Discard any clams that are cracked or remain open after tapping them. If you have time, soak the clams in cold salted water for 20-30 minutes to remove any sand, then rinse again.

2. Cook the Spaghetti:

   • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.

3. Cook the Clams:

   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is golden and fragrant, about 2 minutes. Be careful not to burn the garlic.
   • Add the clams to the skillet and pour in the white wine. Increase the heat to high, cover the skillet with a lid, and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.

4. Combine Pasta and Clams:

   • Add the drained spaghetti to the skillet with the clams. Toss the pasta in the sauce, allowing it to absorb the flavors. If the sauce is too dry, add a little reserved pasta water. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.

5. Serve:

   • Serve the Spaghetti alle Vongole immediately, with lemon wedges on the side for a touch of acidity if desired. Garnish with additional parsley and a drizzle of olive oil if you like.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~450-500 kcal
• Protein: ~20g
• Carbohydrates: ~60g
• Fat: ~12g
• Fiber: ~3g

These values are estimates and can vary based on specific ingredients and portion sizes used. Spaghetti alle Vongole is a balanced dish that offers a good amount of protein from the clams, along with carbohydrates from the pasta. The dish is relatively low in fat, with a moderate amount of fiber. It’s a light yet satisfying meal that brings the flavors of the sea to your table.