DELICIOUS Spaghetti alla Vongole (pasta with clams)

Today we’re cooking a recipe from my new book, The Killer Menu. Clams are super popular in Italy, and go great with spaghetti and this white wine sauce.

Did you know that there’s a whole playlist of delicious Italian recipes from my cookbooks (as well as some of Leo’s secret ones) on my channel. Check it out here: https://www.youtube.com/playlist?list=PLrffEX-DXZ3fC4RjCa0ZdXmzmawFCvciT

SPAGHETTI ALLA VONGOLE (Spaghetti with clam sauce)
(from The Killer Menu)
Serves 4

Ingredients:
– 2 large cloves garlic, finely chopped
– 1/3 cup olive oil
– 3 pounds small hard shell clams
– 1 cup dry white wine
– Salt
– 1 pound spaghetti or linguine
– 1 cup fresh Italian parsley leaves, finely chopped

Preparation:
In a large saucepan over medium heat, warm the garlic in the olive oil until the garlic is transparent, about 1 minute. We like to heat the oil and then gently sauté the garlic by raising the pan from the heat and swirling so the garlic does not burn.

Add the clams, and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open. While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente. Transfer the pasta with a spider to the pan toss with the clams. Place into bowls and garnish with parsley. Serve immediately.

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Chapters:

00:00 – Vongole or Vongola?
00:19 – My new book, The Killer Menu
01:19 – Ingredients
01:49 – Preparing the clams
03:50 – Cooking the pasta
05:20 – Plating and adding parsley
05:31 – The way I eat vongole (clams)
05:52 – Taste test

#spaghetti #pastarecipe #italianfood

Today we’re making spaghetti alav vong vong vong vong vong vongola vong is one Fong is a few uh spaghetti and clam sauce is uh what what we uh refer to It in America it’s one of my favorite dishes anyway so this is what we’re going to make for you today that is

Featured in my new book The Killer menu my first book of fiction click Below in the link and order a copy let me know how you like it I think you’re going to love it it’s delicious and it’s sexy and it’s about family and it’s about food so

All the things I like and maybe a little murder in there not something I love but you know I love reading a murder mystery based on some of the chefs that I work with no not really not you there’s nothing about you other than you know handsome and

Sexy um there’s no for me it’s a book about a chef that sort of travels the world to learn learn different recipes and uh ends up opening his dream restaurant called the killer menu and one of the recipes he learns how to prepare is uh this recipe for vong uh in

His travels only appears in the killer menu uh it is not in any of my other cookbooks okay what are we going to need spaghetti some clams garlic parsley when you’re bringing any kind of shellfish home like clams or muscles or oysters when the fishmonger or the grocer

Packages them they’re not closed in plastic and if they do put them in plastic it just should just be open that’s really important when you’re buying clams oysters or muscles leave the bag open they’re breathing you don’t want to suffocate them they’re mincing the garlic so you don’t uh put wine in

This recipe I I think you do put wine in this recipe I do but you don’t well maybe we should add it to the recie recipe let’s add it absolutely we’re going to add this to the recipe we’re going to use the Joseph white wine it’s

Only available if you do a retreat and then you get to drink as much of it as you like we’ve chopped everything parsley garlic so you know I love to multitask so you know that pasta pot should be going at this point all right are we ready to roll mhm okay let’s do

It little bit of olive oil shouldn’t be too hot because you know I hate putting anything garlicky and anything very sizzly cuz you’re going to burn the garlic it has to be cool so that’s why he’s pulling it up off the fire so it doesn’t burn cuz what you’re doing is

You’re just scenting the olive oil with the garlic think is it okay yeah I would do a little bit just let a little bit longer and then go for it I think you’re good I like giving them instruction when I’m drinking a glass of Wine that’s really cool we’re doing two portions right now just so that you know the actual portion of the recipe will be more obviously you can then double that I think the recipe is four to six portions and we’re sort of steaming them now so how long do these cook for 2 3

Hours just kidding maybe four to five minutes and that’s it not even you know they just have to open up you don’t want to cook them too long because then they’re going to overcook and then they’re going to be very rubbery but I think you know anywhere from

2 to 5 minutes depending on how many you have well we don’t have very many so it’s going to go fast oh my God that smells so good I wish we had smell a vision oh that smells heavenly and we’re making the pasta at the same time so you

Start the pasta water throw the pasta in do the vongal the pasta should be alente which means it’s a little bit hard on the inside and soft on the outside it shouldn’t be Mushy Mushy is bad sometimes when you’re going to throw it into this you make it just a little more

El Dente a little less cooked because you’re going to be putting it in the pan when you put it in the pan it’s cooking it’s okay if it has a little bit of water in it cuz it just gives it a little bit of moisture and that’s fine

Give it a little toss or you can use the tongs if you’re not comfortable throwing it in the air I mean we’re very comfortable throwing it in the air add a little bit of liquid to it always add pasta liquid when you’re throwing things into a pan with an ingredient little bit

Of salt yeah uh in the bong no cuz there is the I put salt salty water inside so so you don’t I I but I like very salty stuff so that’s a good tip so what he’s doing now is he’s just trying to get like the moisture Incorporated and he’s

Just reducing it it with the wine and the water to make it a little Saucier I’m like getting really like my mouth is watering I’m getting really excited then there’s the the real question how do you eat vong and we’re going to show you that after we played it up because I

Have a specific way that I eat vle parsley would be nice should I get the parsley from the garden see this is not from the garden liar the way to eat bongay for me I actually take all these out I scrape out the clam I put the clam

Away so I have a plate full of clams not shells and then I eat it is that how you eat it okay so we eat it the same way okay cool all right should we taste this puppy I’m letting him taste it first what do you think m M really go mhm very very good all right I feel like I have like olive oil Oliver all right so mouth is full thank you for sticking with us if you come this far just know that we love you and please like And subscribe thanks guys we’re going to eat our bongay now

And drink our wine that’s my one thank you thanks for coming Chin Chin Bonito and ciao don’t forget to buy the killer menu and write a good review for me thank you [Applause] peace