Spaghetti alle Vongole

1. 1

   In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.

2. 2

   Add the clams, clam juice and wine.

3. 3

   Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.

4. 4

   While the clams are simmering, bring a large pot of salted water to a boil.

5. 5

   Add the pasta and cook, stirring frequently, until al dente.

6. 6

   Drain the pasta and transfer to a large bowl.

7. 7

   Add the clam sauce and parsley and toss well.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.