Pasta Vongole

An olive-oil based pasta recipe with clams and white wine.

Serves 4 
Prep Time 10 minutes 
Cooking Time 20 minutes

2 tablespoons chopped garlic
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
1 kilo clams
      (cleaned thoroughly of dirt and sand)
salt and pepper to taste
pinch of chili flakes
additional 2 tablespoons butter
spaghetti noodles for 4 cooked until al dente

1  In a heavy saucepan, sauté garlic and onion in butter and olive oil until translucent and fragrant. Add white wine—let reduce until almost dry.

2  Add clams and steam until clam shells open. Season well with salt, pepper, and chili flakes. Add cooked pasta noodles and toss in remaining butter. Serve immediately.

Photography by David Hanson | Prop Styling by Becky Kho