Weeknight Spaghetti Alle Vongole

Few things speak to the virtues of classic Italian cooking better than a plate of spaghetti alle vongole, a beloved seafood pasta from Naples. Featuring spaghetti and fresh clams in a flavorful sauce, this dish balances the clams, olive oil, wine, garlic, and parsley. The result is a meal that is rich yet light, complex yet balanced, and, most importantly, honors its star ingredient˛the clams, which should be fresh, tiny, and plentiful.

That said, I rarely have the opportunity to stop by a fishmonger on a weekday for fresh clams, and such an expensive treat doesn’t always seem practical. Instead, I keep a few tins of canned clams in juice on hand, allowing me to make a simpler version of vongole enhanced with pantry staples.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

INGREDIENTS:

• 1 lb. dried spaghetti or linguine 
• 3 to 4 tablespoons of olive oil 
• 2 to 6 cloves of garlic, peeled and thinly sliced 
• 1/3 cup of dry white wine
• Two 4 oz cans of minced clams (or whole clams if they are small) 
• Juice from ¼ lemon, plus a half teaspoon of zest  
• A generous portion of chopped fresh parsley 
• 1 anchovy (optional)
• 1 Calabrian chilis in oil (optional)
• 1 tablespoon of butter (optional)

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Once it’s boiling, cover and leave to simmer.  
2. In another pot or large saucepan (large enough to hold the cooked pasta), sauté the garlic in oil over medium heat until it’s softened and just before it turns golden. You can adjust the amount of oil according to your preference. *I usually use a generous amount of oil since it forms the base of flavor for the entire sauce. 
3. I like adding one anchovy and a Calabrian chili to the garlic. The anchovy might seem a bit too pungent, but if you add it first and cook it until it dissolves into the oil, it can contribute a delightful yet subtle note of salt and umami. 
4. Add the white wine and clams with all their juices. Simmer for 5 to 10 minutes, tasting occasionally to see how the sauce develops. If it tastes too watery or bland, add more wine. Towards the end, I add a pat of butter unless I’m using high-quality olive oil; then, I add a very small amount of zest and lemon juice.
5. While the sauce is cooking, add the pasta to boiling water and cook until al dente. Reserve a cup of the pasta water and then drain.  
6. Add the pasta and half a cup of the reserved pasta water to the pan with the sauce and mix until smooth. If the sauce is too thick, add more water. Taste again and add salt if needed.
7. Serve with a handful of fresh parsley.  

Buon appetito!