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Gallery Martha’s Spaghetti alle Vongole Credit: Lennart Weibull Recipe Summary prep: 50 mins total: 50 mins Servings: 4
Ingredients Roasted-Garlic Butter 1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt Pasta Kosher salt and freshly ground pepper 12 ounces spaghetti 6 cloves garlic, very thinly sliced 1/4 cup extra-virgin olive oil, plus more for drizzling 1/4 teaspoon crushed red-pepper flakes 8 ounces cherry tomatoes (1 1/4 cups), halved 1 cup dry white wine, such as Soave 1/2 cup bottled clam juice, such as Bar Harbor 2 pounds very small clams, such as cockles 3/4 cup packed coarsely chopped parsley, plus more for serving 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Variations You can also use regular unsalted butter instead of the roasted-garlic version in a pinch.
Gallery Martha’s Spaghetti alle Vongole Credit: Lennart Weibull
Recipe Summary prep: 50 mins total: 50 mins Servings: 4
Gallery
Martha's Spaghetti alle Vongole Credit: Lennart Weibull
Martha’s Spaghetti alle Vongole
Credit: Lennart Weibull
Martha’s Spaghetti alle Vongole
Recipe Summary prep: 50 mins total: 50 mins Servings: 4
Recipe Summary
prep: 50 mins total: 50 mins
Servings: 4
prep: 50 mins
total: 50 mins
prep:
50 mins
total:
Servings: 4
4
Ingredients
Ingredients
1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt
Kosher salt and freshly ground pepper 12 ounces spaghetti 6 cloves garlic, very thinly sliced 1/4 cup extra-virgin olive oil, plus more for drizzling 1/4 teaspoon crushed red-pepper flakes 8 ounces cherry tomatoes (1 1/4 cups), halved 1 cup dry white wine, such as Soave 1/2 cup bottled clam juice, such as Bar Harbor 2 pounds very small clams, such as cockles 3/4 cup packed coarsely chopped parsley, plus more for serving 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Directions
Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.
Variations You can also use regular unsalted butter instead of the roasted-garlic version in a pinch.
Variations
You can also use regular unsalted butter instead of the roasted-garlic version in a pinch.
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All Reviews for Martha’s Spaghetti alle Vongole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Martha’s Spaghetti alle Vongole
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
