Spaghetti alle Vongole (Spaghetti with clams)

Spaghetti alle Vongole (Spaghetti with clams)

2 lbs littleneck clams (when you get them home from the store, put them into salt water and refrigerate. This helps the sand to be pushed out of them so they aren't grainy in the dish. You can keep them overnight if you need to, also.)

1/4 red onion, sliced

6 cloves garlic, chopped

2- 4oz cans chopped clams

3 tbsp chopped italian parsley

3 tbsp olive oil

1 lb spaghetti (cooked about 3 minutes less than you would if you were fully cooking it)

1/2 cup white wine

Put olive oil into a skillet over medium heat. Saute garlic and onion about 5 minutes, until soft. Add wine, parsley and 1/2 cup water and simmer about 3 minutes.  While that's simmering, take fresh clams out and rinse them. If any are open, throw them out.

Add fresh clams to the wine mixture and cover (about 5-7 minutes or until they open.) If they don't open, throw them out!

I took the clams out and put them into a separate bowl once they opened. I added the canned clams to the wine mixture and brought up to temperature. 

When the pasta is ready, drain it and pour right into the pan with the sauce/clam mixture. Stir to combine and add the fresh clams and stir.

Sprinkle with more chopped parsley before serving.