[trg_recipe template=”recipe” img_caption=”Spaghetti alle Vongole” img_align=”center” summary=”Spaghetti Alle Vongole or Spaghetti with clams is a classic dish any time of year, but at Christmas, this dish often takes center stage. ” method_heading=”Preparations ” other_notes=”” recipe_cuisine=”Italian” recipe_category=”Main Course” recipe_category_other=”Christmas” show_tags=”true” prep_time=”20″ cook_time=”25″ author_src=”custom” author_name=”Tommaso De Poi” author_url=”Tommaso De Poi” ingredients=”%5B%7B%22list%22%3A%222%20%C2%BC%20lbs.%20clams%5Cn%5Cn10.5%20oz.%20spaghetti%5Cn%5Cn%C2%BD%20cup%20dry%20white%20wine%5Cn%5Cn2%20cloves%20garlic%5Cn%5Cn2%20tablespoons%20olive%20oil%5Cn%5CnRed%20pepper%20flakes%20to%20taste%5Cn%5CnSalt%20and%20pepper%20to%20taste%22%7D%5D” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” json_ld=”” hide_nutrition=”true” social_buttons=””][trg_recipe_method]

Preparing the clams: the day before cooking, clean the clams by placing them in a bowl of salted cold water for at least 12 hours. Immediately before cooking, rinse the clams under cold water to ensure that all sand has been removed.

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Place the rinsed clams, garlic, and white wine in a skillet over high heat. Let the wine evaporate, cover the pan tightly with the lid, and wait until the clams open completely, this should take about 3 minutes. Remove the clams and garlic. Drain the liquid, strain, and reserve.

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In the same pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute. Return the clams and filtered liquid to the pan and heat for 2 minutes.

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Finely chop the parsley and cook the spaghetti in boiling salted water until it is almost al dente.

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Drain the spaghetti and add to the pan with the clams. Stir for a few seconds and serve immediately with sprinkled parsley and freshly ground black pepper to taste.

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