Spaghetti con le Vongole - Piccoli trucchi da Ristorante😉

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and readily available.

Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.

Pour in white wine and bring to a simmer, scraping any bits from the bottom of the pan.

Add clams to the skillet, cover, and cook until they open, about 5-7 minutes.

Discard any clams that do not open.

Add red pepper flakes, salt, and black pepper to the skillet.

Drain spaghetti and reserve some pasta water.

Combine spaghetti with the clam mixture in the skillet, tossing to coat.

If needed, add reserved pasta water to loosen the sauce.

Stir in chopped parsley and lemon juice just before serving.

Serve immediately, garnished with additional parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens