Spaghetti alle Vongole (Spaghetti with Clams)


4 servings


1/2cup extra-virgin olive oil

5 garlic cloves thinly slice

3 dozen fresh littleneck or Manila clams, as small as possible, scrubbed

1/4 cup plus 2 TB (about one bunch) Italian parsley, chopped

½ cup dry white wine

1/4 cup fresh lemon juice


1 pound spaghetti


Heat oil in heavy large pot over medium high heat. Add sliced garlic and saute until light brown, about one minute. Add clams and 1/4 cup chopped parsley; stir 2 minutes. Add wine: simmer 2 minutes. Add fresh lemon juice. Cover and simmer til clams open, about 10 minutes. (Discard any clams that don't open.)


Meanwhile, cook pasta in large pot of boiling salted water until just tender (10 minutes).

Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.


From Bon Appetit (May 2002)