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Who said you can’t have pasta on a diet?
Spaghetti alle Vongole (Spaghetti with Clams)
Yum! I make this recipe with buckwheat or corn-based spaghetti for a truly LeBootCamp-friendly dish!
Pasta + fresh clams per person
Olive or canola oil
A few cloves of garlic, crushed
Red pepper flakes
In a large pot, bring water to a boil. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add the garlic and cook, swirling the pan often, until the garlic is just golden. Add red pepper flakes and continue cooking for 15 more seconds. Add the wine, then the clams; increase heat to high. Cover skillet and cook until clams open and release their juices – about 3-6 minutes, depending on the size of the clams. As clams open, use tongs to transfer them to a bowl.
Add 1/4 cup of the reserved pasta water to the skillet and bring to a boil. Reduce heat and then add the pasta, tossing constantly, until it has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with chopped parsley, and toss to combine. (Add more pasta water if the sauce seems dry.) Transfer pasta to warm serving bowls and drizzle with remaining oil.