SPAGHETTI ALLE VONGOLE VERACI ricetta Spaghetti alle Vongole in bianco

canned clams

🥗Healthier: fresh clams

💰Cheaper: canned tuna

Fresh clams provide better flavor, while canned tuna is a budget-friendly option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive.

Prepare the vongole by ensuring they are closed; discard any that are open or broken.

Soak the vongole in cold water with a little salt for 3 hours in the refrigerator.

After 3 hours, wash the vongole thoroughly to ensure they are free of sand.

In a large pan, heat olive oil with garlic and parsley, then add the vongole and cover with a lid. Cook on high heat for 3 minutes until the vongole open.

Remove the parsley and garlic from the pan and take out the vongole, filtering the cooking liquid.

Return the pan to the stove, add a little olive oil and chopped garlic, then add the vongole back in along with pepper, chili, and parsley.

Cook the spaghetti for only 4 minutes, then finish cooking them in the pan with the vongole so they absorb the cooking liquid.

Serve the spaghetti on a warm plate, topped with the vongole, some sauce, parsley, olive oil, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens