Spaghetti alle vongole


  • 400 g of spaghetti
  • 3 kg of small washed clams
  • 4 tablespoon(s) extra virgin olive oil
  • 4 cloves of garlic, chopped
  • 3 dried red peppers, crumbled
  • 1 bunch of chopped flat-leaf parsley
  • salt and black pepper

  • 1 lemon (optional)


  1. Heat the oil over medium heat in a frying pan and brown the garlic for 1 minute.

  2. Add the peppers, clams and 2 tbsp. tablespoon of water. Cover and cook for 5 minutes over high heat, until all the clams are open. Discard any clams that are still closed.

  3. Place half of the parsley in the clams. Add pepper and salt if necessary (be careful, the clams already have a salty taste).

  4. Bring a large pot of salted water to a boil. Cook the spaghetti in boiling water following the instructions on the packet.

  5. They must be al dente. Drain them and mix them with the clams.

  6. Serve with the rest of the parsley and, if you wish, the lemon cut into quarters.

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