how to make PERFECT SPAGHETTI ALLE VONGOLE (spaghetti with clams)

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels can be more affordable and still provide a similar briny flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds depth without alcohol, while water with vinegar mimics acidity.

Soak Little Neck clams in salted water to purge grit.

Rinse clams under running water to clean them further.

Check clams to ensure they are live; discard any that do not close when squeezed.

Chop 3 cloves of garlic thinly.

Dice 3 small chilies finely.

Finely chop fresh parsley.

Boil water in a smaller pot for cooking spaghetti.

Add salt to the boiling water before cooking spaghetti.

In a separate pan, heat olive oil over medium heat.

Add garlic and chilies to the oil and sauté until fragrant.

Add clams to the pan and pour in dry white wine; cover and cook until clams open.

Remove opened clams from the pan and reserve the juice.

Drain some of the clam juice and set aside for later use.

Take some clams out of their shells for mixing with the pasta, leaving some in shells for presentation.

Add cooked spaghetti to the pan with clam juice and toss to combine, finishing cooking the pasta in the sauce.

Stir in chopped parsley and season to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens