Spaghetti alle Vongole
The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and cheaper!
Servings: 4 People
Calories: 573kcal
Ingredients
- 12 oz (350g) thick spaghetti or linguine
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic sliced horizontally
- 1 1/2 - 2 lbs. (750g-900g) Manila clams, scrubbed, cleaned, and rinsed
- 1/2 cup pasta water
- 1/2 cup white wine or Japanese cooking sake
- 1/4 teaspoon chicken bouillon powder
- Freshly ground black pepper
- 3 tablespoons chopped Italian parsley leaves
- Salt to taste
- Lemon wedges for garnishing
Instructions
- Heat up a pot of water and cook the thick spaghetti or linguine until al dente (with a bite in the center of the pasta) per the packaging instructions. Drained and set aside. Save 1/2 cup of the pasta water.
- Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic until you sell the aroma, but not browned.
- Add the clams, pasta water and white wine. (If you can't have alcohol, use water or chicken broth.) Lightly stir the clams and cover the skillet with its lid until the clams open up. Add chicken bouillon powder, ground black pepper and Italian parsley.
- Add the pasta into the skillet. Quickly stir to combine well with the clams and sauce. Add salt to taste. Dish out and serve immediately with lemon wedges.
Notes
I used Knorr brand chicken bouillon powder. You may use water or chicken broth to replace the white wine in the recipe.
You may not need salt in the recipe as clams are briny.
Nutrition
Serving: 1g | Calories: 573kcal | Carbohydrates: 68g | Protein: 20g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 399mg | Fiber: 3g | Sugar: 3g