Spaghetti alla Vongole

This Italian classic will entice all your senses. Briny clams cooked in fragrant garlic and white wine combine with lemony butter to coat every strand of pasta, making each bite pop with flavor. A true showstopper, serve this at your next dinner party for an easy, yet impressive dish.

 

Serves 4
Prep time: 10 minutes; Cook time: 20 minutes

Ingredients

7 cloves garlic, minced
1 cup white wine
1/2 lemon, juiced
4 lbs littleneck clams, thoroughly cleaned
4 tbsp butter
1/4 cup chopped parsley
salt and pepper to taste

Spaghetti alla Vongole with Bona Furtuna Organic Spaghetti and Oregano Flowers

Directions

  1. Bring a large pot of water to boil and add salt to taste. Cook pasta according to the package. Drain and reserve 1 cup of pasta water.
  2. Set a deep saucepan over medium heat. Add oil and garlic and cook until the garlic is golden. Add white wine, lemon juice, clams, and Oregano Flowers and cover for approximately 6 minutes.
  3. Remove the lid and begin to remove the cooked, open clams into a separate bowl. Once all the clams have opened (discard any clams that do not open), add the butter and a splash of reserved pasta water to the pan.
  4. Add the pasta, stirring to coat the noodles. Add the parsley and clams back to the pasta, season with salt and pepper, and serve immediately. Mangiamo!

 

How did this recipe turn out for you? Let us know in the comments below!

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