Spaghettini Alla Vongole
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
6 dinners
- Serves:
- 6
ingredients
- 1 lb spaghettini (Catelli Smart brand)
- 1 tablespoon olive oil
- 1⁄2 cup onion, thinly sliced
- 2 garlic cloves, thinly sliced or minced
- 2 plum tomatoes, seeded and diced
- 3 tablespoons capers
- 1⁄4 teaspoon pepper
- 1⁄4 cup white wine
- 2 (5 ounce) cans baby clams, reserve the juice
- 1⁄4 cup parsley, finely chopped
- 1 lemon, halved
- romano cheese, grated (optional)
directions
- Cook the spaghettini according to package directions.
- Meanwhile, heat the oil in a large non-stick skillet set over medium heat. Cook the onion, garlic, tomatoes, capers and pepper, stirring often, for about 5 minutes or until softened and fragrant.
- Add the white wine and the reserved clam juice to the skillet. Simmer for 10 minutes or until liquid reduces slightly.
- Add the cooked spaghettini, clams and parsley to the skillet. Cook, tossing, over low heat until mixture is well combined and heated through. Transfer to a deep platter. Squeeze fresh lemon juice over the dish as it is served to taste. Sprinkle with Romano (if using).
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!