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Italian Cuisine

Spaghetti alle Vongole With Pomodorini ~ Spaghetti with clam sauce

Serves 6
by Deborah Mele

1 Pound Spaghetti (or Linguine)

3 Pounds Small Clams, Scrubbed And Soaked

3 Cloves Of Garlic, Minced

3 Cups Cherry Tomatoes, Halved

1/3 Cup Good Quality Olive Oil

1/2 Cup Dry White Wine

1 Small Red Chile, Or Red Pepper Flakes To Taste

Salt & Pepper

1/2 Cup Freshly Chopped Parsley


Cook the pasta in salted boiling water until al dente. Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chili pepper and cook for just about 1 minute. Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.

Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open. Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry. Serve immediately.

Source: http://www.italianfoodforever.com/ by Deborah Mele