This Spaghetti alle Vongole is made with littleneck clams, butter, red pepper flakes, garlic, white wine, lemons, and parsley.
This dish is an Italian classic which is super light and full of flavor. I love to eat this in the summertime with a nice glass of Sauvignon Blanc. This dish, as well as most Italian seafood dishes, is from the Neapolitan cuisine. The common clams to use for this dish are called “vongole verace” which aren’t readily available in the United States, but I opted in using littleneck or manila clams which work just as well.
How to make Spaghetti alle Vongole
Start by scrubbing the clams and throwing out any clams that could be open or broken.
In a large lidded skillet over medium heat, add olive oil and butter on the pan and wait for it to shimmer. Add garlic and red pepper flakes, until garlic begins to brown, about 30 seconds.
Pour in the white wine and increase the heat to high until it starts boiling. Add the clams. Cover the skillet and cook for 4-6 minutes, or until the clams open and release their juices. Remove the clams as they open and discard any that don’t open after 10 minutes. Squeeze in lemon juice and stir. Garnish with parsley.
Cook the spaghetti according to package instructions. Combine pasta with the clams and enjoy.