Spaghetti Alle Vongole


  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • 2 pounds cockles, Manila clams, or littlenecks scrubbed
  • ¼ cup white wine
  • ¼ teaspoon crushed red pepper flakes
  • 1 garlic clove, thinly sliced
  • 4 tablespoons extra-virgin olive oil, divided
  • 6 ounces spaghetti
  • + 1 more ingredients
    • Kosher salt

1. Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water. 2. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and coo...

View full recipe at SpringPad


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