Recipe of Any-night-of-the-week Spaghetti alle Vongole

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The ingredients needed to make Spaghetti alle Vongole:

1. Make ready 7 oz spaghetti
2. Get 3 tbsp olive oil
3. Take 1 clove garlic, sliced
4. Take 6 anchovy filets
5. Make ready 1/4 tsp dried red pepper flakes
6. Take 1/4 cup white wine
7. Take 1 1/2 lbs cockles or littleneck clams
8. Take 10 oz can chopped clams
9. Make ready 2 tbsp fresh parsley, chopped

Spaghetti alla telline - spaghetti with wedge clams. Spaghetti alla busara - spaghetti with langoustines. Valeria Necchio. 'Nduja and squid ink vongole. Put the water for the spaghetti on to boil.

Steps to make Spaghetti alle Vongole:

1. Cook spaghetti in minimally salted water to 1-2 minutes prior to the box instructions. Drain and set aside.
2. Heat olive oil in a large pan. Add garlic and anchovy filets on low heat, and cook until the filets are mostly disintegrated
3. Turn heat up to high, then add red pepper flakes, wine, canned and fresh clams. Cover pot and cook for 5-6 minutes.
4. Discard any unopened clams. Add strained spaghetti and cook for 1-2 minutes, letting it soak up clam juice
5. Garnish with fresh parsley and serve immediately.

Valeria Necchio. 'Nduja and squid ink vongole. Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. By The Bon Appétit Test Kitchen. There's more to Italian clams and pasta than you might think.

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