Spaghetti alle Vongole

• Servings: 4
• Difficulty: medium
• Time: 30 minutes
• Tools: large pot, colander, skillet, small saucepan, wooden spoon

Ingredients

• 400g spaghetti pasta
• 1kg fresh clams, rinsed and drained
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon (15ml) chopped fresh parsley
• Salt to taste

Instructions

1. Cook the spaghetti in a large pot of boiling salted water until al dente.
2. While the pasta is cooking, heat the olive oil in a skillet over medium-high heat.
3. Add the garlic and red pepper flakes and sauté for about 1 minute.
4. Add the clams and wine to the skillet, cover, and cook for about 7-8 minutes or until the clams open up. (Discard any clams that do not open.)
5. Use a slotted spoon to transfer the clams to a plate, leaving the liquid in the skillet.
6. Reduce the heat to low and simmer the liquid in the skillet for about 3 minutes or until slightly reduced.
7. Add the drained spaghetti to the skillet with the liquid and toss well to combine.
8. Add the clams and parsley to the skillet and toss gently to combine.
9. Season with salt to taste and serve immediately.