Spaghetti alle Vongole – Spaghetti with Clams

This is my version of Spaghetti Alle Vongole, a classic, popular southern Italian dish found all along the coast during summer. If you haven’t tried it before, this is a very light, simple dish of spaghetti with parsley, garlic, cherry tomatoes and clams that’s finished with a touch of lemon juice for freshness. It’s very easy and super quick to make, you’re going to love it.

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Spaghetti ale, a classic southern Italian dish. I’m going to show you how to make it. On a medium high heat, co with a generous glug of good extra virgin olive oil. And fry the garlic for about a minute or so. Then go straight in with the parley sts. Go in with the clams, a dash of water, and close it with a lid. To avoid overcooking them, pick them up as soon they open and transfer them on a plate. As soon you finish cooking all of the clams, se the juice all over the top. Tomatoes are optional in this dish, but I do love them. They add a little bit of sweetness and a little bit of acidity. Back inside the pan, I’m going to add the tomatoes along with the clam juices. Cover the tomatoes and cook your pasta. Make sure the pasta is cooked at lent and it goes straight in with the tomatoes, fresh parsley, and the cooked plums. temperature on a high heat. A little bit of pasta water and stir it well all together. The color, the smell just reminds you of Italy. Just a little bit of lemon juice. I finish with a drizzle of extra virgin olive oil and some of that beautiful juice all over. Italian summer all in one bite. I love it.