Spaghetti alle Vongole (Spaghetti with Clams), is a traditional Italian dish that is simple to make, delicious, and it makes a fabulous addition to a New Year’s Eve dinner.
Typically for Christmas Eve dinner, my Italian family enjoys the traditional Feast of the Seven Fishes. You guessed it: there are seven different types of fish or seafood served. It’s a fun and flavorful celebration as you can imagine. You can probably also figure that there is a lot of work that goes into preparing this meal.
Since there were only a few of us for Christmas Eve dinner this year, we didn’t go all out with the traditional meal. Instead, we decided to serve only a few types of seafood. Spaghetti alle Vongole was one of them.
Alert! Alert! This dish is especially easy to make. The clams and their sauce take, literally, only minutes to prepare. The fresh parsley adds a pop of flavor and color to this pretty dish, perfect for any celebration.
I don’t make this dish often, but I easily could (and should). What’s nice about his recipe is that you can If you can’t find fresh clams, you could use canned, but I think fresh is always best. Plus it looks so pretty to see the clams in their shells, tossed with the spaghetti.
In case you can’t get a dinner reservation for New Year’s Eve or if you don’t want to fight the crowds, stay in and make a batch of Spaghetti alle Vongole. Serve it with a bottle of white wine, some crusty bread, and a nice side of veggies.
Oh, and don’t forget the decadent dessert to end your meal. I recommend something like my Banana Donuts with Cinnamon-Cream Cheese Frosting or Peach Fool with Bourbon. I mean… the resolutions don’t start until the next day!
I hope you try this recipe for Spaghetti alle Vongole. It’s the perfect dish for a celebration. Grab a Plate wishes you a happy, healthy, and prosperous New Year!
- 8 ounces spaghetti
- 2 dozen littleneck clams
- 2 tablespoons olive oil, plus extra
- 3 garlic cloves, sliced thin
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup water reserved from cooking the spaghetti
- 2-3 tablespoons fresh parsley leaves, divided
- Add the clams to a large bowl filled with water. Clean them with a vegetable scrubber.
- Bring a large pot of salted water to boil. Add the spaghetti and cook to al dente. When done, drain and add about a teaspoon of olive oil to the spaghetti to keep it from sticking. Set aside.
- Add the oil to a large skillet over medium-low heat. When hot, add the garlic, salt, black pepper, and red pepper flakes. Cook for a minute or so, and be careful not to burn the garlic.
- Add the clams to the skillet along with the wine and reserved water. Increase the heat to medium and cover. Cook for several minutes. The clams will begin to open. When opened, add the spaghetti to the skillet along with half the parsley. Toss gently and add the lid back to the skillet. Cook for another 2 minutes. If there are any clams that did not open, be sure to discard them.
- Toss to combine. Garnish with the remaining parsley and serve warm.
- Be sure to discard any clams that do not open after cooking.