Spaghetti alle Vongole
Spaghetti alle Vongole
PREP 20 MIN | COOK 10 MIN | SERVES 4
INGREDIENTS:
¾ lb spaghetti
2 tbsp Masseria Organic Extra Virgin Olive Oil
3 garlic cloves, thinly sliced
½ tsp red pepper flakes
5 stems parsley, chopped
1 lb small clams, scrubbed
½ cup dry white wine
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt and pepper to taste
DIRECTIONS:
-
In a bowl, soak the clams in salted water for 20 minutes, then rinse and drain well.
-
In a well-salted pot of water, boil the spaghetti until al dente. Reserve ½ cup of pasta water.
-
In a wide pan with a lid, heat olive oil over medium heat. Add garlic, red pepper flakes, and parsley stems. Sauté for 1-2 minutes until fragrant and just golden. Add the clams and white wine. Cover and steam for 5-7 minutes, or until clams open. Discard any that do not.
-
Add the drained spaghetti directly to the clam pan. Toss with lemon zest and juice. Season to taste with salt and pepper, toss with parsley, and serve with extra drizzle of Masseria.
