Here’s my take on a restaurant-level clam pasta you can easily make at home. It’s a simple recipe that combines fresh clams, garlic, white wine, onion, parsley, and butter to create a silky, briny sauce that tastes like true Italian pasta alle vongole. I’ll walk you through prepping the clams, building the base with garlic and onion, deglazing with wine, and finishing the pasta in the pan so it absorbs every bit of flavor. Whether you searched for clam pasta, pasta with clams, or pasta alle vongole, this video shows you how to make it step by step.
🥣 Ingredients (2 person)
Long pasta — 180 g
Fresh clams — 500 g
Garlic — 1 cloves
Onion — 40 g
Parsley — 10 g
White wine — 100 ml
Butter — 20 g
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