Ingredients
Scale
- 400 grams spaghetti
- 1 kilogram fresh clams
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup white wine
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt to taste
Instructions
- Start by soaking the clams in cold water for 30 minutes to let them expel sand.
- In a large pot, boil salted water and cook the spaghetti according to package instructions.
- In a pan, heat olive oil over medium heat and add minced garlic. Sauté until fragrant.
- Add clams to the pan and pour in white wine. Cover and cook until clams open, about 5-7 minutes.
- Drain the spaghetti and add it to the pan with the clams, tossing to combine.
- Season with red pepper flakes, parsley, and salt to taste.
- Serve immediately with extra parsley on top.
Notes
- For a creamier sauce, you can add a splash of cream before serving.
- Make sure to discard any clams that do not open during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Gluten-Free (with gluten-free spaghetti)
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 0 grams
- Sodium: 600 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 30 milligrams