Spaghetti Alle Vongole is a traditional Neapolitan dish consisting of two key ingredients: vongole clams and pasta. Fresh clams are the key to this tasty sauce. Once cooked, the clams open and release their juice; this liquid adds a “salty” complexity to this Italian seafood dish.
Before cooking, scrub the clams, removing the grit that is still stuck to the shells. Soak the clams in salt water (use coarse salt) for 2-3 hours. The clams will let out any grit in them, ensuring your food isn’t gritty.
The best Spaghetti Alle Vongole recipe has you finish cooking the pasta in the clam juices so all the flavor can be absorbed.
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