Spaghetti Vongole
Briny and bright, this classic Italian clam pasta is surprisingly light. And wonderfully easy for a weeknight meal.
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SERVINGS
4
INGREDIENTS
2/3 lb spaghetti
2 lbs clams
3 cloves garlic
2 onions, medium-sized
1 small red chili pepper
1 tbsp fennel seeds
4 tbsp olive oil
1/3 cup plus 1 tbsp white wine
7 tbsp butter (almost a stick)
Flat-leaf parsley, coarsely chopped for serving
Salt and Pepper to taste
HOW TO MAKE IT
- Wash clams thoroughly, discarding any damaged or open ones. Add clams to a bowl filled with cold water—this helps them to spit out sand. Chill for around 1 hour then drain in a colander.
- Cook spaghetti in a pot of salted water al dente according to package directions. Strain and set aside.
- Finely chop garlic and dice onions. Cut the chili lengthwise, removing the core and seeds (those are the spicy parts!) and cut into fine slices.
- Add fennel seeds to frying pan and quickly toast them over high heat. They’re ready when they smell wonderfully fragrant.
- Heat oil in frying pan over medium-high heat. Add fennel seeds, garlic, onion, and chili and sauté for around 3 minutes. Add clams, wine, and butter, then cook for around 6-7 minutes or until all of the clams have opened up. Discard any closed ones.
- Add spaghetti and heat for around 1 minute, tossing the pasta and clams thoroughly together. Season with salt and pepper, generously sprinkle with parsley, and enjoy!
