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.
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.
Add the clams, clam juice, and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams have opened.
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.
Drain the pasta and transfer to the pan with the sauce. Serve immediately and enjoy!!