Spaghetti Alle Vongole
Spaghetti and clams with a white wine lemon butter sauce topped with parsley. One of my ultimate favorite dishes that will become your favorite too!
Equipment
- 1 pan with a lid
Ingredients
- 1½ lbs little neck clams
- 8 oz spaghetti
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 5 cloves garlic minced
- 1 can whole baby clams
- ¾ cup white wine
- 1 lemon
- ½ cup parsley chopped
- parmesan cheese to garnish
Instructions
- Soak fresh clams in bowl of water with some salt for about 30 minutes
- Boil water in a pot, add salt, and cook pasta according to directions on the box. Save 1 cup of pasta water just in case needed.
- Heat up large skillet to med heat. Add olive oil once heated. Add butter.
- Once butter is melted add minced garlic. Cook for a couple minutes until garlic is fragrant but be sure not to burn it. Add full can of whole baby clams including the liquid and cook for a couple of minutes.
- Drain water from clams and add clams to the skillet. Add white wine and put the lid on allowing the clams to steam and open up. This should take around 10 minutes. Once all clams are opened, sprinkle half a lemon juice on them, take them out and put them to the side. Discard the remaining clams that won't open. Keep the sauce in the skillet.
- Add the spaghetti into the skillet and mix around, letting the noodles soak up some of the sauce. After a couple of minutes add the clams back in and sprinkle parsley over the pasta. Top with Parmesan cheese, serve with slices of lemon on the side, and Enjoy!!
Notes
*If you have unopened clams you can take out the others and keep the lid on for another couple minutes. If it still won't open then discard it.