The ONLY Way to Make Spaghetti with Clams No Sandy Bites!)

Craving a taste of the Italian coast? 🌊 In today’s video, we’re making the perfect Spaghetti alle Vongole. This dish is all about simplicity, fresh ingredients, and that incredible briny sauce that tastes like a summer day in Italy. 🇮🇹
I’ll show you exactly how to purge your clams so there’s no sand, how to get that garlicky white wine sauce just right, and the secret to finishing your pasta so it soaks up every drop of flavor. Whether it’s for a fancy date night or a quick weeknight dinner, this recipe is a total game-changer.
In this video, you’ll learn:
✅ How to prep and clean fresh clams like a pro.
✅ The secret to a perfect, emulsified white wine sauce.
✅ Why “al dente” is the only way to eat your spaghetti.
Serves: 4 people
Prep time: 20 mins (plus purging)
Cook time: 10 mins
Ingredients:
1 lb Spaghetti
2 lbs Fresh Littleneck Clams
1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
4-6 Garlic Cloves (sliced)
1/4 cup Extra Virgin Olive Oil
1 tsp Red Pepper Flakes (optional for a kick!)
Fresh Italian Parsley (chopped)
Sea salt for the pasta water

Don’t forget to:
👍 LIKE this video if you’re a seafood lover!
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💬 COMMENT below: Are you team red pepper flakes or do you keep it mild?

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