Ultimate Spaghetti with Clams

This is my favorite recipe of all time. I could eat this pasta every day and not
get sick of it. I hope you love it just as much as I do!

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Main Course

Italian

Seafood pasta clams clam pasta vongole

Instructions

1 Make sure clams are scrubbed; see note above.
2 Add the olive oil and 1 tablespoon of the butter to a large skillet over medium
heat. Add the garlic and red pepper flakes and cook until garlic is fragrant and
starting to turn golden at the edges; about 1 minute. Add the wine and bring to
a low boil. Add the fresh clams, cover with a lid, and cook until the clams have
opened; about 5 minutes. With tongs, remove the opened clams to a bowl and
discard any that did not open. Add the canned clams along with their juices to
the skillet.
3 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 2
minutes less than package directions for al dente. Reserve 1 cup of the pasta
water and drain.
4 Add the pasta to the skillet along with the remaining tablespoon of butter and
half of the parsley and toss to coat. Let the pasta finish cooking in the sauce,
adding splashes of pasta water as needed to loosen the sauce. Add the reserved
clams back to the skillet. Season with salt and pepper to taste.
5 Divide between bowls, garnish with the remaining fresh parsley, and serve with
lemon wedges (optional).
6 This dish is ideally enjoyed with a chilled glass of white wine and hopefully
not on death row. Enjoy!