Spaghetti alle Vongole


  • 3 pounds manila clams
  • 1 pound spaghetti
  • 3 tablespoons olive oil, plus more for serving
  • ½ teaspoon crushed chili flakes, plus more for serving
  • 3 cloves garlic, finely chopped
  • ½ cup dry white wine
  • Salt and freshly ground black pepper
  • + 1 more ingredients
    • 1 bunch fresh parsley, finely chopped

Bring a large pot of salted water to a boil. Add the clams to a large skillet. Cover with a lid and heat over medium-high heat. Steam for 3 minutes, and then remove the lid and transfer all opened clams to a bowl to cool. Cover the skillet and cook again for 1 to 2 minutes more. Remove the lid ...

View full recipe at SpringPad


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