Authentic home cooking from Italy, with US measurements. 
Spaghetti alle Vongole
So, I want to say goodbye to 2017 and to all of you, my friends. Today should be a time for reflection, but I just want to think that this year has been satisfying in many ways and has strengthened my closest relationships, without dwelling on the sad events of the year. This is my favorite dish and my family's favorite: spaghetti alle vongole! (I know Cannavacciolo wouldn't have left the clams in their shells, but my family loves getting their hands and mouths a little messy 😂)
Spaghetti alle Vongole
So, I want to say goodbye to 2017 and to all of you, my friends. Today should be a time for reflection, but I just want to think that this year has been satisfying in many ways and has strengthened my closest relationships, without dwelling on the sad events of the year. This is my favorite dish and my family's favorite: spaghetti alle vongole! (I know Cannavacciolo wouldn't have left the clams in their shells, but my family loves getting their hands and mouths a little messy 😂)
Open in Cookpad AppSteps
- 1
Open the clams in a pan with olive oil and a few smashed, unpeeled garlic cloves. Remove half the clams from their shells and leave them in the pan; set the rest aside.
- 2
Deglaze the pan with white wine.
- 3
Boil the spaghetti in salted water for 2 minutes until just softened, then transfer directly to the pan. Finish cooking the pasta in the pan, adding pasta cooking water as needed, as if making risotto.
- 4
When the pasta is done, remove the garlic, add freshly chopped parsley (including stems), and toss with fresh extra virgin olive oil.
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