Bucatini Alle Vongole (Pasta With Clams)
This Bucatini alle Vongole is an Italian classic! Pasta is mixed with white wine, garlic, red pepper flakes, and clams. It's simple, delicious, and the perfect balance of flavors!
Ingredients
- 3 lbs Littleneck or Manila Clams, scrubbed and cleaned
- 1/3 cup olive oil
- 6 cloves garlic, minced or pressed
- 1 bunch parsley, stems and leaves separately chopped
- 1/2 cup crisp white wine, such as Sauvignon Blanc or Soave
- Coarse salt
- 1 lb bucatini pasta
Instructions
- Fill a large bowl with your clams and top with ice-cold water. Allow to sit as you prepare the other ingredients.
- Add olive oil to a large sauté pan over medium-low heat. Add garlic cloves and chopped parsley stems, allowing to sauté until fragrant, about 1 minute. Stir constantly to avoid burning!
- Add the drained clams, followed by the wine, and stir to combine. Increase the heat to medium and cover the pan and allow to steam until clams open, about 5 minutes. Once the clams have opened, remove about 75% of them from their shells, returning the clam meat to the pan. The remaining clams in their shell will top the finished pasta.
- Meanwhile, prepare the pasta by boiling it in salted water. Remove it when it's 3 minutes from being completely cooked. Using tongs, transfer pasta to the cooking liquid with the clam meat, and return to medium heat, constantly tossing the pasta. This allows the sauce to reduce and coat the pasta. Use residual pasta water if you need additional liquid.
- Add chopped parsley leaves and add to a serving bowl. Top with remaining clams in their shell and garnish with additional parsley. Serve warm!