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Spaghetti alle Vongole

Spaghetti alle Vongole is a classic Italian dish that combines tender clams with perfectly cooked spaghetti in a light and flavorful garlic and white wine sauce. The addition of fresh cherry tomatoes and a sprinkle of parsley add a burst of color and freshness to this elegant yet simple pasta dish. 

Ingredients (for 4 servings):

• 1 lb spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp red pepper flakes (optional)
• 1 cup dry white wine
• 2 lb fresh clams, scrubbed and rinsed
• 1 cup cherry tomatoes, halved (optional)
• ¼ cup chopped fresh parsley
• Salt and black pepper to taste
• Lemon wedges, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using) and sauté until the garlic is fragrant and lightly golden, about 1-2 min.
3. Add the white wine to the skillet and bring it to a simmer. Add the clams, cover the skillet, and cook for 5-7 min. or until the clams have opened. Discard any clams that do not open.
4. Add the cooked spaghetti to the skillet along with the cherry tomatoes (if using) and chopped parsley. Toss everything together, adding some reserved pasta water as needed to create a silky sauce. Season with salt and black pepper to taste.
5. Serve immediately with lemon wedges on the side, and enjoy!