How to make REAL SPAGHETTI ALLE VONGOLE with some Italian tricks!- Spaghetti Clams the Italian Way!

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 clams in cold salty water for 2 hours, moving them around to clean.

Place cleaned clams in a colander and check for any that are open; discard any dead clams.

Wash clams under running water to ensure they are clean.

Heat a good amount of extra virgin olive oil in a large skillet.

Add 3 cloves of broken garlic and parsley stalks to the oil to infuse it.

Once the oil is heated, add the clams to the skillet.

Pour in white wine and add a red chili (seeds removed) for spice.

Cook the clams until they open, about 3 minutes, removing opened clams to a plate as they open.

Discard any clams that do not open after cooking.

Use the liquid released from the clams to cook the spaghetti.

Add spaghetti to the skillet with the clam liquid and cook until the pasta absorbs the flavors, stirring occasionally.

Add fresh parsley to the spaghetti and clams before serving.

Plate the spaghetti and top with a pinch of fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens