Pasta al Vongole (Baby Clam Pasta)– a Sicilian Specialty

This is a dish I’ve grown up with and love it every single time it’s made. It’s so utterly delicious and easy (and healthy!) that it should be enjoyed by all.

The whole process takes about 15 minutes!

Here’s how my mom and I do it:

Pasta al Vongole

  • Olive oil (enough to coat the bottom of a big pan)
  • Half a large bunch of parsley, finely chopped
  • 4-5 cloves garlic, chopped
  • 2 cans baby clams
  • ½ chicken stock cube
  • big pinch black pepper
  • ½ cup white wine (optional)
  • Spaghetti or spaghettini pasta (as much as you prefer)

Prepare a pot of  lightly salted water to boil for pasta, add pasta and cook until ready (until “al dente”—not hard in the middle, but still slightly chewy).– Cook the “sauce” as you wait for the water to boil:

Open clam cans, save juice aside in a separate cup
In a large skillet with high sides, heat olive oil on medium heat, add garlic and
Add chicken stock and pepper. Stir.
When you smell the aroma of garlic, dump the clams into the pan and stir.
Once clams are hot, add the clam juice (and add about half a cup of white wine if you like for added flavour).
Add the parsley, stir, cook for only about a minute (the fresher the better for taste and nutrients).

When pasta water is drained, add a few spoons of the skillet juices into pasta and mix (so pasta is not sticky).
Put pasta into each plate, spoon on the clam “sauce” (with some more of the juices) and enjoy!
You can add some freshly grated Parmesan cheese if you like.
Serves 4

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