Recipes

Paul Bartolotta’s Spaghetti Alle Vongole (Spaghetti with Clams)

April 24th, 2012

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4

  • 8 ounces thick spaghetti
  • 6 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 1 pound manila clams (about 30)
  • pinch of red pepper flakes
  • 1 cup dry white wine
  • 2 tablespoons chopped parsley
  • Salt

DIRECTIONS:

  • Bring a large pot of salted water to a boil.  Add the spaghetti and cook until al dente, about 8 minutes.
  • Meanwhile, in a large skillet, heat 3 tablespoons of the oil over medium heat.  Add the garlic and cook until translucent but not browned.
  • Add the clams, pepper flakes, and wine and cook until the alcohol has evaporated and reduced by half and the clams steam open.
  • When the pasta is ready, drain it and add to the clams.  Toss gently, adding the parsley and the remaining 3 tablespoons of oil to finish.
  • Season with salt to taste and serve hot.
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Mel's comments

In a pinch, I used New Zealand clams instead of Manila, they were still really good.  I loved the simplicity of this dish and have since made it a few times.

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