Making Spaghetti with Clams…but better!

Spaghetti with Vongole, ‘Nduja & Zucchini – The Ultimate Summer Pasta Twist! 🇮🇹☀️

In this video, I’m giving a spicy, summery twist to the classic spaghetti alle vongole! We’re adding a touch of Calabrian ‘nduja for heat and creaminess, plus sautéed zucchini for a fresh, seasonal vibe. The result? An easy, flavorful pasta that hits all the right notes — briny, spicy, and just a little sweet from the zucchini.

This is the ultimate summer pasta recipe — light, bold, and ready in no time. Perfect for a quick weeknight dinner or to impress guests at your next summer get-together.

🍝 Ingredients:
Fresh clams 250g per person
Spaghetti 90g per person
‘Nduja (a little goes a long way)
Zucchini 1 for 3 people
Garlic as per video
Extra Virgin Olive Oil
White wine half a glass
fresh parsley
Lemon zest

🔪 Easy to make, hard to forget.

If you love Italian food but want to try something new, this one’s for you. Let’s Get Cooking!

#SpaghettiVongole #NdujaPasta #SummerRecipes #ItalianFood #EasyPastaRecipe #GetCooking

WARD WINNING EXTRA VIRGIN OLIVE OIL – ORDER NOW NEW HARVEST! SHIPS GLOBALLY
► Extra Virgin Olive Oil: https://tinyurl.com/y4kzqncy

FOLLOW ME:
► TIKTOK: https://www.tiktok.com/@getcookingitalia
► FACEBOOK: www.facebook.com/getcookingitalia/
► INSTAGRAM: www.instagram.com/get_cooking_italia/

COOKING EQUIPMENT, PASTA’S AND OTHER INGREDIENTS I USE
► https://amzn.eu/c9A6M6U

==================================================================
If you are looking for easy, quick, #italianfoodrecipes you’ve come to the right place! #GetCookingItalia we will be cooking authentic #ItalianRecipes from across the regions in Italy so you can learn a little bit about the history of the dish as well as learning to cook like an Italian!

Most of the recipes will be quick and easy as true Italian cuisine is, giving centre stage to the ingredients.

So consider Subscribing and let’s Get Cooking!

spaghetti with vong anduya and zucchini. We’re taking an Italian classic recipe and we’re giving it an extra kick. For the ingredients, we start off with vong with clams. You first wash them in uh running water, cold water, and then you soak them in salty water for about an hour and a half. This allows for any of the clams that may have sand in it to basically get rid of the sand. We then have a zucchini, ananduya, which is from Calabria. It’s a spicy sausage. And then some of the classic parsley, garlic, we’re going to have some lemon zest. And for pasta, we’re using spaghetti like from Armando. Armando uses Italian grains and is absolutely delicious. Then we’re going to have some white wine. You want to have something which is dry. We’re using Biano. And for the oil, as always, we are going to be cooking with olico family. And then we’re going to be closing out the dish with the dolce aa. As explained many times, different oils got different flavors and you can combine them with your recipe. So, just have fun with it. And for this, we’re going to be grating the zucchini. And you get something that looks like this. And this is just going to melt away in your dish. Two little cloves of garlic, extra virgin olive oil, quite a bit of the olico family. Grab the garlic. And once the garlic is beginning to toast, we add this. And we’re going to put this temperature to the max. Salt. And once this is cooked, put it aside. Same pot. So we don’t dirty too much stuff. Extra virgin olive oil. Two new cloves of garlic. And when the garlic is popping in in little bit of wine and the lid goes on. And as they open to keep them nice and juicy, we take them out straight away. And now that they are all clean, we do a quick test to make sure that they are absolutely delicious. And they are. And now the labor of love starts because we’re going to take one by one. We can actually use one of the shells to clean them. And we pick them. Basically, you’re going to pick the majority of them and just use just a little bit at the end if you want to do some decoration of your plate. And because this takes a while, usually what you do is you should ask the people that are going to enjoy this dish to come and help you out. And inside this vongula water, there is so much flavor. So, we’re going to keep this. Now, if you have a safe, you can use it. Otherwise, just take your time because there might be some impurities and some sand. So, you keep going. Then towards the end when you start seeing some of the sound like here we stop. And now we get to prepare the Anduya. Let’s open it up and see. Andua has got this casing and then inside is like well it’s like it is a spread of sausage. Some extra virgin olive oil. The stems of parsley just adds flavor. And then we’re going to put a little bit of Anduya here. And remember, Andua is spicy. So, you know, use depending on how spicy you want the dish. And with the heat, the Anduya melts. And the aromomas that come out of this are incredible. Carla, come and smell it. Medium heat. And we let all the flavor come into the pan. Now, this pasta cooks in 11 minutes. That means that we’re actually going to be cooking it for 8 minutes. And then we’re going to finishing off in the pan with all the flavors going together. And in the meantime, we prepare the parsley. And now it’s time to make the switch. Now, we’re going to add some of our bong broth. And we’re going to mix. I love the smell already. Because if you follow the channel, you know, and if you don’t follow it, please consider doing so. We do easy typical Italian regional recipe twice a month more or less. By cooking it in the pan, adding water a little bit at a time, you get the starch from the pasta to come out and adds that delicious creaminess. Now we remove our stems and we keep adding the bongali broth. which gets absorbed in the pasta zucchini. And as the pasta dries, you add a little bit of the cooking water until it’s al dented and perfect. And when this is cooked, it’s time for the mantikaturura at the end. So, we’re going to add this and we’re going to mix it. Going to add a little bit of our dolcha. And you mix it because the oil by adding the air it emulsifies into great cream. And at the very end, parsley and some lemon zest. And now it’s time to plate. Oh my goodness. Cooking in the summer is hard work. But thankfully at the end of all the hard work, there is the pleasure of eating this.