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Spaghetti with clams, or “Spaghetti alle Vongole” in Italian, is a staple dish beloved for its simple yet bold flavors. This particular version embraces garlic, white wine, and parsley to create a light and aromatic sauce that perfectly complements the tender clams. Ideal for a sophisticated dinner or a comforting meal, this recipe brings the essence of seaside Italian cooking to your table. Here’s how to make this classic dish, tomato-free and full of flavor.

Ingredients:

• 400g (14 oz) spaghetti
• 1kg (2.2 lbs) fresh clams, thoroughly cleaned
• 4-5 cloves garlic, thinly sliced
• 150ml (⅔ cup) dry white wine
• A bunch of fresh parsley, finely chopped
• 4 tablespoons extra virgin olive oil
• Red chili flakes (optional, for heat)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

Preparation:

• Begin by thoroughly cleaning the clams to remove any sand or grit. Soak them in cold water for about 20 minutes, then drain and rinse several times.
• Bring a large pot of salted water to a boil for the spaghetti.

Cook the Spaghetti:

• Cook the spaghetti in the boiling water until it is al dente, following the package instructions. Reserve a cup of pasta water for later use, then drain the spaghetti and set aside.

Cook the Clams:

• In a large pan, heat the olive oil over medium heat. Add the sliced garlic and chili flakes (if using) and sauté until the garlic is golden but not burnt.
• Increase the heat and add the cleaned clams to the pan, followed by the white wine. Cover with a lid and let the clams steam open for about 5-7 minutes. Shake the pan occasionally. Once the clams have opened, remove them with a slotted spoon, discarding any that remain closed.

Combine and Finish:

• To the pan with the clam juices, add the cooked spaghetti. Toss well to coat in the sauce, adding a little reserved pasta water if necessary to loosen the mixture. If you prefer more sauce, you can add a bit more white wine or pasta water.
• Return the clams to the pan, adding most of the chopped parsley, reserving some for garnish. Toss everything together until the spaghetti is well coated and heated through. Season with salt and freshly ground black pepper to taste.

Serve:

• Divide the spaghetti with clams among plates, ensuring a generous number of clams for each serving. Drizzle with a little more olive oil if desired and garnish with the remaining parsley.

Spaghetti with clams is a celebration of simple ingredients coming together to create a dish that’s bursting with flavor. The key is to use the freshest clams you can find and to not overcook them, preserving their delicate taste and texture. The combination of garlic, white wine, and parsley infuses the clams and spaghetti with a wonderfully aromatic and slightly briny flavor that’s hard to resist. This dish pairs beautifully with a glass of chilled white wine and a side of crusty bread to soak up all the delicious sauce. Buon appetito!

Ingredients & Estimated Calories:

1. Spaghetti (400g): Generally, dry spaghetti has about 1570 calories per 400g.
2. Fresh Clams (1kg): Clams are relatively low in calories. 1kg of clams (without shells) may contain around 440 calories, but this might vary significantly based on the type and size of the clams.
3. Garlic (5 cloves): About 20 calories for 5 cloves of garlic.
4. Dry White Wine (150ml): Approximately 120 calories, depending on the wine’s alcohol content.
5. Parsley (A bunch): Negligible in terms of calories, approximately 10 calories.
6. Extra Virgin Olive Oil (4 tablespoons): Around 480 calories (each tablespoon of olive oil typically contains 120 calories).
7. Salt, Pepper, Red Chili Flakes: Minimal to no calories.

Total Calorie Calculation:

Now, let’s add up these estimated calorie counts:

• Spaghetti: 1570 calories
• Clams: 440 calories
• Garlic: 20 calories
• White Wine: 120 calories
• Parsley: 10 calories
• Olive Oil: 480 calories

Adding these together gives a total of approximately 2640 calories for the entire dish.

Per Serving:

If this dish serves 4 people, you would divide the total calorie count by 4 to get the calories per serving:

2640 calories (total) ÷ 4 servings = 660 calories per serving.

Keep in mind these are approximations. For more accurate calorie counting, specific brands and ingredient weights should be used, and a nutritional database or calorie counting app could provide more precise information. Additionally, the actual amount of olive oil absorbed and the wine’s reduction can alter the final caloric content.