Spaghetti Vongole!

This morning I went to my grocery store looking for some idea’s for lunch, I came across the fish counter and BAM! These fresh clams stood out to me. I picked up about a pound and a half, just enough for two!

Vongole ingredients


  • 1  1/2 pounds of clams
  • 250 g spaghetti
  • 1/3 cup white wine
  • 3 cloves of  minced garlic
  • 1 tsp chili flakes
  • 1 handful of flat leaf parsley


Probably one of the easiest pasta dishes you will ever make!

To start, clean the clams making sure there is no ocean debris. Soak the clams for about an hour in cold water so that the clams will spit out any sand that they may have sucked up.

Cook your pasta as per box instructions! Make sure you salt your water so it taste like the sea. Reserve about 1 cup of the pasta water when you finish cooking your pasta.


Saute garlic with a fair amount of olive oil, add chili flakes (make sure that they don’t burn, so have your clams on hand drained and ready!). Add the clams, white wine and about 1/2 cup of pasta water, cover and cook for 4 minutes. At this time your clams should all be open!

Cooked clams

Toss in your pasta and let the flavours infuse for 2 minutes. Finish with a squeeze of lemon and flat leaf parsley! Add more pasta water if the pasta sucks up more liquid than anticipated. A tip, do not add any salt, the pasta water as well as the clams will add enough sodium for the dish!

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