Chef Chuck's Spaghetti and Clams

Spaghetti alle Vongole

Spaghetti and clams (vongole) a simple and inexpensive delicious dinner. Using fresh tomatoes and parsley give this recipe a brighter taste. The baby tender clam juices coupled well with the white wine plus the aroma from the kitchen was like being in Italy's finest restaurants!


Spaghetti and Clams
1 1/2 pounds clams
6 tablespoons olive oil
1 cup white wine
3 garlic cloves, minced
6 ripe tomatoes, peeled and chopped
salt and pepper to taste
2 tablespoons parsley, chopped
3/4 pound spaghetti
red hot pepper flakes


Soak clams in water for 1 hour. In a large pan heat 2 tablespoons olive oil add clams and wine cover and cook until shells open, eliminate those that have not opened. Strain the liquid and clams set aside. Add 4 tablespoons olive oil to pan cook garlic and tomatoes for 5 minutes. Add liquid, salt and pepper cover and cook for 15 minutes. Add clams and parsley for 2 minutes. Cook pasta in salted boiling water till al dente. Combine pasta to clams add parsley and hot pepper flakes mix and serve.