SPAGHETTI VONGOLE

I’ve been working on perfecting my Spaghetti Vongole and think this version is pretty perfect. I always found this dish intimidating to make until I made it. It’s deceptively simple, full of flavor and requires you to use too many pots and pans but it’s worth it. This recipe is enough for two people, you can double it for more.

SPAGHETTI VONGOLE

PREP TIME: 20 mins

COOK TIME: 30 mins

SERVING SIZE: 4 servings

INGREDIENTS:

• Gluten-Free Spaghetti (Barilla) I’ve found this brand holds up well and doesn’t break.

• Extra Virgin Olive Oil

• 2 Anchovies 

• 2tbsp Butter

• 1tsp Red Chili Flakes

• 1/2 cup Pinot Grigio

• 2lbs Littleneck Clams

• 2tbsp Chopped Parsley

• 1/2 Lemon

• Zest of 1 Lemon

• 1/4 cup of Gluten-Free Bread Crumbs

• Kosher Salt

HOW TO MAKE SPAGHETTI VONGOLE

FOR THE CLAMS

• Put them in a bowl of cold water and a little kosher salt. They will spit out any additional sand they may have inside. Our fish monger cleans the clams pretty well so we don’t have much to do when we get the clams home.

• After 10mins change the water and let them soak for another 10mins. Set these aside until we’re ready for them.

FOR THE PASTA

• Boil salted water and cook the Spaghetti a minute shy of when it’s supposed to be done.

FOR THE BREADCRUMBS

• Sautee the breadcrumbs in olive oil with the lemon zest and set aside.

FOR THE VONGOLE

1. Heat up the olive oil in a deep dutch oven, add the chili flakes (omit the chili flakes if you don’t like spice) and two anchovies, once the anchovies start to dissolve add the white wine and the clams.

2. Cover the pot and shake on occasion to encourage the clams to open. After a few mins check on the clams (they will open quickly) once almost all the clams are open transfer them to a bowl. Toss the guys that didn’t open.

3. Next put the drained pasta in the pot you just took the clams out of, keep the heat on medium high, toss in the two table spoons of butter and the juice from half a lemon.

4. Cook this until much of the liquid is absorbed into the pasta, add the clams back in and the breadcrumb mixture.

5. Toss and serve with parsley.