Tuesday, June 18, 2013
Spaghetti alle Vongole
Spaghetti tossed with clams, garlic, extra virgin olive oil and parsley… this is a classic and delicious meal!
At a glance
1 (16 oz.) pkg. uncooked spaghetti
2 tbsp. extra virgin olive oil
2 cloves garlic, chopped
2 (6.5 oz.) cans chopped clams with juice
1/2 cup finely chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat, and sauté the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup. In a large bowl, toss the spaghetti with the sautéed clams, and chopped parsley. Garnish with extra parsley sprigs to serve.
Prep time 10 min Cook time 25 min Ready in 30 min
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