Spaghetti alle vongole is hands down my favorite pasta dish so I tried to make it tonight and it was pretty easy! Just make sure not to add any salt since the clams are plenty salty. Enjoy!

Ingredients

• Clams — 2.5 pounds of manila clams or 12 to 18 littleneck clams
• Garlic — 5 to 7 cloves, chopped
• Shallots — 2, chopped
• Dry White Wine — half cup
• Butter, unsalted — 2 tablespoons, cut into small cubes
• Parsley — half cup, chopped (can substitute with cilantro)

Note: don’t add salt to the clams

Instructions

1. Soak clams in cold water for 20 minutes.
2. Set out two pots: one for the pasta and one, preferably with a clear lid, for the clams. It is best to cook the two in parallel so they are both hot when served.
3. For pasta: boil a pot of water, lightly salt the water and boil the spaghetti until al dente. Drain and remove, toss with olive oil so the pasta doesn’t stick together.
4. For clams: use a pot with lid, coat the pot generously with olive oil and sauté shallots and garlic for 3 to 4 minutes. Making sure that the garlic doesn’t burn.
5. Add clams and white wine to the pot. Cover and simmer for 6 to 8 minutes, or until the clams open.
6. Mix in 2 tablespoons of parsley and butter.
7. Garnish with parsley and it’s ready to be served with the pasta.