Spaghetti Alle Vongole

Spaghetti Alle Vongole
Photo by Tom Schierlitz


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

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. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swi...

View full recipe at Epicurious


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