Spaghetti con le Vongole -- Naples-style Clam Spaghetti

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and have a similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach can add color and nutrition at a lower cost.

Soak clams in salt water to regurgitate sand if necessary.

Heat a pot with a spoonful of olive oil and cover it to steam the clams until they open, reserving the juice.

In a separate pan, heat 150 ml of olive oil and add 1 clove of garlic, heating until it sizzles.

Turn down the heat to brown the garlic, mashing it slightly as it cooks.

Add the can of tomatoes to the browned garlic and stir.

Strain the clam juice through a cloth or paper towel and add it to the tomato mixture, bringing it back to a boil.

Simmer the sauce for a couple of minutes, checking for any large pieces of tomato to crush further.

Cook the spaghetti in salted water until al dente, then reserve some pasta water before draining.

Add the drained spaghetti to the sauce, stirring to combine and allowing it to absorb the flavors for a couple of minutes.

Add the clams to the spaghetti and sauce, checking for any unopened clams before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens