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10 Years have passed since the very first time I ate spaghetti alle vongole!
I was doing an Italian language course in Viareggio, Tuscany. With 2 fun girls of the language course we went for dinner in this amazing little restaurant by the sea with fresh fish every night, caught each morning. I thought I didn’t like seafood back then, but trying shrimps, mussels, prawns, oysters and clams I was hooked! This was new to me. The girl who got the creeps of seeing a mussel…or worse a prawn! But it was just too delicious! I ate it all and went back there in the same week to enjoy all these delights again! Unfortunately I don’t remember the name of the restaurant but I think I’d still now how to get there, if it still exists…

A year later when living in Rome I learned how to make spaghetti alle vongole (spaghetti with clams) myself. Getting fresh vongole from the local fish market and prepare it with some pomodorini, parsley and white wine. Simple and tasty!
Really, it’s not as difficult as it might seem.
This time Luca made this classic Italian dish for me to enjoy to the fullest!
Spaghetti alle Vongole
serves 4

750 g // 1 2/3 pounds fresh clams
400 g // 5 1/2 cup spaghetti
15 pomodorini (pachino tomatoes)
1 glass of white wine
handful of parsley (finely chopped)
2 gloves of garlic
olive oil extra vergine
sea salt

Leave the fresh clams in a bowl of cold water for about 2 to 3 hours.
Bring a large pan of water to boil.
Meanwhile cut the pomodorini in half. Heat a bit of olive oil in a large skillet. Add garlic cloves. After 3 minutes take out the garlic cloves and add the clams, wine and pomodorini. Now put the lid on the pan. Leave it over medium heat for 8 minutes.
The water should now boil, so you add a bit of sea salt and the spaghetti.
Let it boil for 8 minutes. Drain the spaghetti and add it to the skillet together with the parsley. Leave it for another 2 minutes.

Buon Appetito! ♥
Spaghetti alle Vongole


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