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Spaghetti with Clams

Spaghetti con Vongole

Spaghetti or Linguine can be used in this recipe and either fresh or dried


1/3 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil

3 cloves garlic, minced

1/4 cup minced parsley

1 1/2 teaspoons hot red pepper flakes (peperoncini) or 1 small fresh hot red

pepper, seeded

2 cups diced tomatoes

1/2 cup white wine

2 cups fresh clams

fine sea salt

1 pound spaghetti or linguine


Heat the olive oil in a large sauté pan. Stir in the garlic and cook over
medium heat until it softens and just begins to brown. Stir in the parsley
and hot red pepper flakes; add more if you like it really hot. Cook 1
minute. Stir in the tomatoes and the wine. Raise the heat and cook for 2 or
3 minutes. Stir in the clams with their juice, simmer the mixture for 2 or
3 minutes. Stir in salt.

Keep the sauce warm while the spaghetti or linguine is cooking.

Drain the spaghetti or linguine in colander but reserve 2 tablespoons of the cooking water and add it to the sauce. Stir the spaghetti into the sauce, re-heat and serve immediately.


  1. Charlotte Wolter's avatar

    Charlotte Wolter

    I love Mary Ann's show on PBS. It is truly cucina famiglia. Grazie.

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