Spaghetti alle Vongole with a Twist

Ingredients

• 350g (12 oz) spaghetti 350g (12 oz) spaghetti
• 500g (1 lb) fresh clams, scrubbed and rinsed 500g (1 lb) fresh clams, scrubbed and rinsed
• 4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/4 cup white wine 1/4 cup white wine
• 1/4 cup sun-dried tomatoes, chopped 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant.
3. 3.
   Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
4. 4.
   Remove the clams from the skillet and set aside. Add the sun-dried tomatoes to the skillet and cook for 2 minutes.
5. 5.
   Return the clams to the skillet and add the cooked spaghetti. Toss everything together to coat the pasta with the flavors of the sauce.
6. 6.
   Sprinkle with fresh parsley and season with salt to taste. Drizzle with extra virgin olive oil before serving.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that do not open during cooking, as they may be spoiled. Rinse the clams thoroughly before cooking to remove any sand or grit.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping. If using dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Serve the dish with a squeeze of fresh lemon juice for an extra burst of acidity.
• If fresh clams are not available, you can use frozen clams or canned clams as a substitute.
• Garnish with a sprinkle of grated Parmesan cheese for added richness, if desired.
• Serve the spaghetti alle vongole with crusty bread to soak up the delicious sauce.

Serving advice

Serve the Spaghetti alle Vongole immediately after tossing the pasta with the clams and sauce. This dish is best enjoyed fresh and hot, allowing the flavors to meld together.

Presentation advice

Plate the spaghetti neatly, ensuring that the clams are evenly distributed throughout the dish. Garnish with a sprig of fresh parsley and a drizzle of extra virgin olive oil for an elegant touch. Serve on a white or colorful plate to showcase the vibrant colors of the dish.