Spaguetti Alle Vongole

1. 1

   Warm the garlic and the red pepper in the olive oil in a large saucepan over medium heat, until the garlic is golden brown;

2. 2

   Add the clams with the shells and the wine.

3. 3

   Cover and simmer over medium heat until all the clams open;

4. 4

   Separate the vongole and the clam juice and reserve;

5. 5

   While the vongole are simmering, bring a large pot of salted water over high heat until boiling.

6. 6

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

7. 7

   Drain the pasta and transfer to a large saucepan;

8. 8

   Add the clam sauce and parsley and toss well, then add the vongole (with and without the shell);

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.