It is quick, easy, and one of the most delicious pasta dishes outside a good pesto. Afterward, sit back and enjoy a crisp Pinto Grigio or Rose like you're sitting seaside on the Almafi coast.
The clams are the star of this dish, but co-starring is the garlic. You may also call this dish 'Aglio con Spaghetti alle Vongole.' I've cooked this recipe for years using the sweetness of caramelized garlic, which adds a nice component to this dish. Yes, my family in Italy is shaking their heads right now as they cook with a very small amount of garlic. Go figure? But here in the US, we've become accustomed to big flavors in our dishes. So get out my old recipe for caramelized garlic and make a half dozen heads; I guarantee you won't have any left.
Spaghetti alle Vongole recipe by George Hirsch
makes 4-6 servings
George Hirsch Lifestyle from Know Your Fire Cookbook
1 pound dry spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
2 heads caramelized garlic cloves, crushed
1/4 teaspoon red pepper flakes
2 pounds Manila or littleneck clams, scrubbed and rinsed well
1 cup dry white wine
Juice of 1 lemon
4 Tablespoons sweet butter
Freshly ground black pepper
4 Tablespoons fresh flat-leaf parsley, roughly chopped
2 Tablespoons fresh basil, roughly chopped
Optional: 1/4 cup lightly toasted bread crumbs
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until al dente.
Prepare the sauce while the pasta is cooking to toss the spaghetti directly into the sauce. RECIPE BELOW
Preheat a deep-side saute pan or Dutch oven; add olive oil, garlic, and red pepper flakes; saute for 1 minute. Add the clams, wine, half the parsley, and lemon juice. Cover and cook, shaking the pan occasionally, until all the clams are opened, about 5 - 8 minutes. Discard any clams that do not open.
Increase heat to medium temperature. Add the hot, drained linguine to the pan; add the butter and season with pepper. Toss the pasta with the clams to coat pasta with clam sauce. Top with chopped parsley, basil, and toasted bread crumbs. Drizzle with additional olive oil. Serve immediately.
