Spaghetti con le vongole

Spaghetti con le vongole

Spaghetti con le vongole (Spaghetti with clams) is available in every single corner of the world all year round, but in Italian households it has become a must-have fare for Christmas and New Year. Originally from Naples, this recipe is surprisingly simple. The clams open during cooking and release a liquid that gives this dish its signature flavor. Add a little bit of salt, pepper and parsley, and you have a bit of Naples in your home.


1 kg clams

olive oil

4 garlic cloves, minced

spaghetti or spaghettini

fresh flat leaf parsley, chopped

salt and black pepper


Spaghetti con le vongoleHeat olive in a pan and add the garlic and clams. Cook for about 5 minutes until the shells open. Remove the pan from the heat, and with the help of a spoon, scoop the clams out. Remove the clams from their shells and discard any clams that have remained closed. Keep the cooking liquid.

Meanwhile, cook the spaghetti or spaghettini in a large pot of salted boiling water until al dente. Drain and toss into the frying pan with the clams, garlic and their cooking liquid. Cook for ca. 2 minutes and stir frequently. Season with salt and pepper and garnish with fresh flat leaf parsley and some shells.


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