You DON’T Need Fresh Clams for Vongole

#vongole #spaghettiandclams

You don’t need fresh clams to make bongo. The canned ones taste just as good and I’m going to teach you how to make it. We’re going to start off making a little grimal. Lube up your pan with olive oil. Dust it with your bread crumb. A little pinch of that parsley. We’re getting zesty when it’s the same color as your camera guy. Take it off. Grab your spaghetti. Put it in the water. Lube up your other pan with olive oil. Five cloves of garlic. Slice nice and thin. Two cans of clam cans. I miss it sometimes. Some sometimes. Little pinch of that Calabrian chili. Anoint your sauce with some white wine. Baptize it with some clam juice. Pasta’s done boiling. Right into your pan. Little pasta water. Add a little parsley. You thought I was going to forget the mouth. Apparently, this is sacrilegious, but I don’t care. It needs the cheese. It yearns for the cheese. Everything in one bite. Is that bongali? That’s bongy. This is a good dish to have in your arsenal and you could keep the ingredients forever. Buy some can of clams. Keep it in the pantry. Think about me cuz I love you.