Spaghetti vongole

Based on 12 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
280 g spaghetti
1 kg clams
3 cloves garlic
onions
chili
1 tbsp fennel seeds
4 tbsp olive oil
100 ml white wine
100 g butter
parsley for serving
salt
pepper
Metric
Imperial

Utensils

  • bowl
  • colander
  • pot
  • cutting board
  • knife
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
630
Protein
23g
Fat
43g
Carb
25g

Step 1/5

Wash clams thoroughly and sort out damaged and opened ones. Add clams to a bowl with cold water and chill for approx. 1 hr. Then add to a colander and drain.
  • 1 kg clams
  • bowl
  • colander

Wash clams thoroughly and sort out damaged and opened ones. Add clams to a bowl with cold water and chill for approx. 1 hr. Then add to a colander and drain.

Step 2/5

Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.
  • 280 spaghetti
  • pot
  • colander

Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.

Step 3/5

Finely chop garlic and dice onions. Cut the chili lengthwise, remove the core, and cut into fine slices.
  • 3 cloves garlic
  • 2 onions
  • 1 chili
  • cutting board
  • knife

Finely chop garlic and dice onions. Cut the chili lengthwise, remove the core, and cut into fine slices.

Step 4/5

Add fennel seeds to a frying pan set over high heat and toast briefly.
  • 1 tbsp fennel seeds
  • frying pan
  • rubber spatula

Add fennel seeds to a frying pan set over high heat and toast briefly.

Step 5/5

Heat oil in a frying pan set over medium-high heat. Add fennel seeds, garlic, onion, and chili and sauté for approx. 3 min. Add clams, wine, and butter and cook, covered, for approx. 6 – 7 min., or until all of the clams are opened. Sort out closed ones. Add spaghetti and heat, while turning, for approx. 1 min. Season with salt and pepper and garnish with parsley. Enjoy!
  • 4 tbsp olive oil
  • 100 ml white wine
  • 100 butter
  • parsley for serving
  • salt
  • pepper

Heat oil in a frying pan set over medium-high heat. Add fennel seeds, garlic, onion, and chili and sauté for approx. 3 min. Add clams, wine, and butter and cook, covered, for approx. 6 – 7 min., or until all of the clams are opened. Sort out closed ones. Add spaghetti and heat, while turning, for approx. 1 min. Season with salt and pepper and garnish with parsley. Enjoy!