Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.

I got a bunch of huge clams and wanted to try making this.Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan

I love pasta so I enjoy cooking different kinds of whatever comes to my mind.This is my favorite and our family's longest staple dish.* The clams get tough if you cook it too long, so turn off the heat almost an instant after it comes to a boil at Step 12...* Since I love garlic, I added a lot, but 1 clove should be enough.* The amount of salt used to boil the pasta affects the taste as well. So please be precise and do not simmer it for too long. Recipe by *ai*

:chef

My sister went on a shijimi clam dig and brought back a lot. Only making soup with them would be a waste, so I came up with this alle vongole-like pasta.The key is to note how much salt you use. The clams themselves are salty, and you'll be using the salted pasta cooking water as well, so after adding the cooking water be sure to check the flavor. Recipe by Sayuyun

I have posted, a modified version of vongole bianco already, but have not posted the traditional version yet.This is the vongole bianco that I've been making lately and it's been a hit among my family and friends.* I have written down everything that needs to be done and they are very simple.* The amount of salt to boil the pasta and the strength of the heat are very important factors to determine the taste.* Emulsifying by adding flour is also very important. It may be a lot of work, but please try going through this procedure.* The procedures are simple; though, you do need to work quickly. Recipe by *ai*

Nice for date night!

Fast and easy

I've always loved clam spaghetti, so I decided to make it myself. It's delicious and tastes very similar to the ones you can get at good Italian restaurants. :hungry