Spaghetti Vongole
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
COURSE: Entrée
"For me, vongole is supposed to be garlic, olive oil, clams, and white wine. That’s it. Nothing else. If you’re like me and like a little heat, add red pepper flakes to taste. I find it’s a real crowd-pleaser."
—Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 4 pounds raw New Zealand cockles or littleneck clams
- 1 pound dried spaghetti
- ½ teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 16 cloves garlic minced
- ½ cup dry white wine
- 1 tablespoon chopped flat-leaf parsley
- Red pepper flakes for serving (optional)
Instructions
- Rinse the cockles or clams thoroughly, making sure no sand remains. Set aside.
- Bring a large pot of water to a boil. Add the spaghetti and salt and cook according to the package instructions until al dente. Drain and set aside in a large serving bowl or pasta pot.
- Meanwhile, coat the bottom of a large, heavy saucepan or Dutch oven with the olive oil. Add the garlic and heat the pan over low, stirring frequently, until the garlic just starts to turn golden, about 3 minutes. Add the cockles and wine and cover the pan. Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
- Gently spoon the open cockles in their shells and the cooking liquid over the pasta in the reserved bowl or pot. Add the parsley and gently toss until the pasta is thoroughly coated with the broth. Sprinkle with pepper flakes if desired.
- Divide the pasta between 4 shallow bowls and top with the cockles in their shells and a few spoonfuls of broth. Serve immediately.
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
VIDEO RECIPE: HOW TO MAKE SPAGHETTI VONGOLE
When it comes to Citarella owner Joe Gurrera's top 5 favorite dishes, this is one of them. Joe would tell you this simple dish of pasta and clams also happens to be a real crowd pleaser. Watch as Joe shares simple step by step details to prepare his signature Spaghetti Vongole with tender, sweet New Zealand cockles in a garlic infused, white wine sauce.
