I was in the mood for a seafood dish, so I went through my recipes and came across this one for clams. This dish is second to none and has an amazing mix of flavors. I couldn’t find whole clams, so I used canned ones instead and it still tasted delicious. It was out of this world yummy. You can even add more seafood, such as shrimp, to the recipe.
This recipe is an Americanized version of spagetti alle vengole, a Neapolitan dish that's popular throughout Italy. The Neapolitan version calls for clams, spaghetti, garlic, olive oil, parsley, salt, black pepper and sometimes red pepper flakes. This American version adds butter, white wine and sometimes cream to the traditional ingredients.
Happy cooking and eating.
- 2 (8 oz) cans whole/minced clams
- 1 (12 oz) package angel hair pasta
- ½ cup butter
- 1/4 cup white wine
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- ¼ cup chopped parsley
In a skillet over medium heat, sauté oil, garlic and then add the butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Cook pasta in boiling water until al dente. Place pasta in a serving bowl, and top with the clam mixture. Garnish with parsley. Serve with crusty bread and salad.