How to Make SPAGHETTI alle VONGOLE Like an Italian

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 sea salt water for about 2 hours to purge sand.

After soaking, drain clams using a colander to remove dirty water and sand.

In a large pan, heat a generous amount of extra virgin olive oil (6-8 tablespoons) over low heat.

Grate garlic and add it to the pan, cooking until fragrant and golden, about 30 seconds.

Add half of the chopped parsley to the pan with the garlic.

Add the clams to the pan and stir, cooking on medium-low heat for about 5 minutes, covered with aluminum foil to trap steam.

Listen for the sound of clams opening; when the sound stops, most clams are open and ready.

Filter the clam juice to remove any sand or residue, keeping the liquid for the sauce.

In a large pot, bring water to a boil and add 1 tablespoon of sea salt.

Add 300 g of spaghetti to the boiling water and cook for 8 minutes until al dente.

If using large clams, remove the meat from the shells and discard the shells, keeping the meat.

Squeeze the juice of 1 lemon into the clam juice in the pan, mixing well.

Add the cooked spaghetti to the pan with the clam sauce, tossing to combine and absorb flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens