Spaghetti alle Vongole.

Ingredients of Spaghetti alle Vongole

1. You need 7 oz of spaghetti.
2. You need 3 tbsp of olive oil.
3. Prepare 1 clove of garlic, sliced.
4. Prepare 6 of anchovy filets.
5. Prepare 1/4 tsp of dried red pepper flakes.
6. It’s 1/4 cup of white wine.
7. Prepare 1 1/2 lbs of cockles or littleneck clams.
8. You need 10 oz of can chopped clams.
9. It’s 2 tbsp of fresh parsley, chopped.

Spaghetti alle Vongole instructions

1. Cook spaghetti in salted water to 1-2 minutes prior to the box instructions. Drain and set aside..
2. Heat olive oil in a large pan. Add garlic and anchovy filets on low heat, and cook until the filets are mostly disintegrated.
3. Turn heat up to high, then add red pepper flakes, wine, canned and fresh clams. Cover pot and cook for 5-6 minutes..
4. Discard any unopened clams. Add strained spaghetti and cook for 1-2 minutes, letting it soak up clam juice.
5. Garnish with fresh parsley and serve immediately..