• BTSArmyKitchen

Vongole Pasta (spaghetti with clams)


-2 large cloves garlic, finely chopped

-1/3 cup olive oil

-3 lbs small hard shell clams

-1 cup clam juice

-1 cup dry white wine


-1 dried red chile pepper, crushed or a pinch of pepper flakes

-1 lb spaghetti

**vegan note: Add baby portabella mushrooms and a tsp of old bay seasoning or dulse flakes. Remember to cut the spice in half if using old bay seasoning.

**GF note: Use your favorite brand of gluten free pasta.

**Halal note: Best replacement for white wine for this recipe would be white grape juice and you can add a spoon of white vinegar mixed in before adding in or apple cider.


  1. In a large saucepan over medium heat, warm the garlic and chile pepper in a the olive oil until the garlic is golden brown, for about 1 minute.

  2. Add the clams, clam juice, and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams have opened.

  3. While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.

  4. Drain the pasta and transfer to the pan with the sauce. Serve immediately and enjoy!!

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