Spaghetti alle vongole (spaghetti with clams)

The Foodie Teacher

This is one of my favorite pasta dishes. It’s only got a few ingredients but it packs a lot of flavor (if done correctly) and is great for summer entertaining. I think some people might be intimidated about buying clams and cooking them, especially if it’s your first time, but it’s really quite easy and if you follow a few steps you can ensure that you have a grit free, tasty pasta!

I used middleneck clams because that’s the only ones they sold at Fresh Market, but littleneck clams work too. The main thing to look for when you buy clams is that they are closed. If they are slightly open but close quickly when you tap them then they are still alive and they’re good to go! If they are open and don’t shut, discard them. When you buy the clams, your fish monger should check this for you…

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