Recipe: Spaghetti Vongole

There’s this cute little Italian place near us that makes the best Spaghetti Vongole.

We always order from there for Mother’s Day, and always get the same 4 dishes.

Vongole is always at the top of my list.

It can’t be hard right?

Well I tried it.

It was sooooo good. We even had it two nights in one week because it was simply delicious and super easy to make. Unfortunately, I’m a “little bit of this, a little bit of that” kind of cook, so you’ll have to eyeball things and go by taste.

extra virgin olive oil (EVOO)
garlic (minced)
red pepper flakes (to taste)
apple juice/white wine (about 1/2 cup)
chicken broth (about 1 cup – or more, I like things saucy)
lemon juice (about 1/2 lemon)
parsley (as much as you want – fresh and chopped)
2 cans baby clams
heavy cream (about 2 tbsp)
Butter (about a tbsp)
green onions (chopped)

Swirl around some EVOO in pan, add as much minced garlic as you like and a few red pepper flakes. Saute garlic a bit, then add apple juice/white wine. Let it boil a few minutes, then add chicken broth, and lemon juice. Bring that to a boil (let boil a bit), then let simmer to reduce a little. Add in lots of fresh chopped parsley. Then add in your clams and their juice (no need to drain). Let that all simmer together. When almost ready to serve, add in the tbsp of butter and stir in the heavy cream, mixing well. You can probably add more if you want more creamy, or completely avoid the calories and not add any (likely can skip the butter too). But the hint of cream/butter just made it all the more yummy I think.

Meanwhile, of course you’ve boiled salted water and made your pasta, so when it is al dente, drain.  Toss pasta with the clam sauce. Top with parmesan cheese, green onions and smidgen of pepper.


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