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Home Recipe overview Spaghetti alle vongole
Recipes Main courses Italian Valentine's Day

This delicious and quick dish is a true Italian classic! Spaghetti alle vongole is a pasta dish with shellfish and is widely eaten in central and southern Italy. You originally use venus clams, but you can also use cockles for this dish!

Recipe

Spaghetti alle vongole

Irresistible Italian!

Course Main course
Kitchen Italian
Servings 2 servings

Preparation time

Preparation time 20 min
Total 20 min

Equipment

  • Two large pans
  • Cutting board
  • Chef's knife

Ingredients

  • 1 kg vongole
  • 2 garlic cloves
  • 2 beef tomatoes
  • 1 red chilli pepper
  • Small bunch of fresh parsley
  • 1 glass of white wine
  • 500 g spaghetti
  • 50 g butter
  • 50 ml extra virgin olive oil

Spaghetti alle vongole

    1. Rinse the vongole with cold water and brush them well. Just like with mussels, you have to throw away the shells that now stay open. Put a pan with plenty of water and a pinch of salt and kook Herein the spaghetti al dente.
    2. Remove the seeds and finely chop the pepper and garlic. Remove the seeds from the tomato and cut into small cubes. You finely chop the parsley.
    3. Heat butter and the olive oil together in the pan and "sweat" the pepper and garlic, make sure it doesn't color. Now add the vongole and a glass of white wine. The shells are ready as soon as they are open, throw those who stay away.
    4. Now add the tomato, parsley and some pepper and salt. Add the drained spaghetti, stir well and serve it warm. Buon Appetito!
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4.193 reviews