Spaghetti Vongole Briny and bright, this classic Italian clam pasta is surprisingly light. And wonderfully easy for a weeknight meal.
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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


  1. 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.
  2. Cook spaghetti in a pot of salted water al dente according to package directions. Strain and set aside.
  3. 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.
  4. Add fennel seeds to frying pan and quickly toast them over high heat. They’re ready when they smell wonderfully fragrant.
  5. 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.
  6. 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! 

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