Spaghettini with Clams
“Spaghettini alle Vongole”
A classic Neapolitan recipe that uses pantry-friendly ingredients for a light-bodied entrée that will appeal to seafood lovers.
Preparation Time:
15
min
Cooking Time:
15
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Spaghettini #3
2 tbsp (30 mL)
olive oil
1 cup (250 mL)
thinly sliced onion
4
cloves garlic, thinly sliced
3
plum tomatoes, seeded and diced
1/4 cup (50 mL)
drained capers
1/4 tsp (1 mL)
freshly ground pepper
1/2 cup (125 mL)
white wine
2 cans (142 g each)
baby clams
1/4 cup (50 mL)
finely chopped fresh parsley leaves
Lemon wedges
Freshly grated Pecorino Romano cheese (optional)
Method
  1. Cook the spaghettini according to package directions.
  2. Meanwhile, heat the oil in a large skillet set over medium heat. Add the onion, garlic, tomatoes, capers and pepper; cook, stirring often, for 5 minutes or until softened and fragrant.
  3. Drain the clams; reserving the juices. Add the white wine and the reserved clam juice to the skillet. Simmer for 8 minutes or until slightly reduced.
  4. Add the hot, drained spaghettini, clams and parsley to the skillet. Cook, tossing, over low heat until well combined and heated through. Serve with lemon wedges and cheese (if using).
Tips
Serve this classic dish on its own or as a partner for grilled steak for an elegant surf and turf meal.
Ingredient Notes
Canned clams: A convenient product to keep stocked in the pantry, canned baby clams are a tender, tasty way to add seafood to your sauce. When using canned clams, strain the clams through a fine mesh strainer and reserve the can liquid to add extra flavour to soups or sauces. It is best to rinse the clams to remove any grit before stirring into the dish.
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Spaghettini with Clams

“Spaghettini alle Vongole”



Preparation time: 15
Cooking time: 15
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Spaghettini #3
2 tbsp (30 mL)
olive oil
1 cup (250 mL)
thinly sliced onion
4
cloves garlic, thinly sliced
3
plum tomatoes, seeded and diced
1/4 cup (50 mL)
drained capers
1/4 tsp (1 mL)
freshly ground pepper
1/2 cup (125 mL)
white wine
2 cans (142 g each)
baby clams
1/4 cup (50 mL)
finely chopped fresh parsley leaves
Lemon wedges
Freshly grated Pecorino Romano cheese (optional)



Method

  1. Cook the spaghettini according to package directions.
  2. Meanwhile, heat the oil in a large skillet set over medium heat. Add the onion, garlic, tomatoes, capers and pepper; cook, stirring often, for 5 minutes or until softened and fragrant.
  3. Drain the clams; reserving the juices. Add the white wine and the reserved clam juice to the skillet. Simmer for 8 minutes or until slightly reduced.
  4. Add the hot, drained spaghettini, clams and parsley to the skillet. Cook, tossing, over low heat until well combined and heated through. Serve with lemon wedges and cheese (if using).

Tips

Serve this classic dish on its own or as a partner for grilled steak for an elegant surf and turf meal.

Ingredient Notes:

Canned clams: A convenient product to keep stocked in the pantry, canned baby clams are a tender, tasty way to add seafood to your sauce. When using canned clams, strain the clams through a fine mesh strainer and reserve the can liquid to add extra flavour to soups or sauces. It is best to rinse the clams to remove any grit before stirring into the dish.