Perfect Spaghetti alle Vongole - Chef In Italy Shares Family Recipe

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a pot of water to a boil. Add the spaghetti and cook per the packet instructions, but drain it just before al dente so it can finish in the clam sauce.
2. Heat a generous amount of EVOO in a large saucepan over medium-high heat. Add the crushed garlic and sauté briefly until lightly golden, without burning it.
3. Take the pan off the heat for a few seconds, then carefully add the clams. Return the pan to high heat and toss the clams while their shells are still closed.
4. Turn off the heat and add a splash of white wine, the chopped olives, capers, oregano, parsley and halved cherry tomatoes. Return to high heat and toss everything together.
5. As soon as the clams begin to open, stop tossing, lower the heat, cover with a lid and cook for 3 to 4 minutes, until all the clams have opened and released their juices.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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