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Spaghetti alle Vongole

Spaghetti alle Vongole

Eighty percent of Venetian foods are fish ~ the most popular being Spaghetti alle Vongole (clams), fresh from the seas of Venice.

Simply find fresh baby clams (clams the size of your fingernails are hard to find here, But you can buy them in a jar in Italy, and bring them home)

While you boil spaghetti al dente (so it has some bite to the tooth)
Sauté fresh garlic in virgin olive oil in a pan.
Add fresh closed-shell baby clams.
Cover to steam and release their juices for just a few minutes.
Add dry white wine.
Drain spaghetti and add to pan with clams.
Add fresh chopped parsley and fresh olive oil.
Salt, fresh ground pepper and red pepper flakes to taste. Do not add Parmesan cheese.