Spaghetti alle Vongole

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The combo of ingedients looked and smelled right. I used only 2 lbs of clams (2 people & $, but the entire box of pasta (ylds 1 lb cooked.

Next time I need to taste my parsley first & not measure or eye it - like I said, it looked right - then add it according to taste. the parsley I bought was really potent! I could also try tossing it into the boiling pasta for 30 seconds. My parsley flavor was too strong.

Finally, I will use 1 1/4 cup wine & only 1/4 cup clam juice - the juice made the dish too salty for my taste.

I got it! Thank you for this simple, tasty recipe!

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This is real, this is authentic. Do not even think to add canned clams as a reviewer suggested. What is wrong with people? Do it right.

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A couple of things. Forget 3 lbs of shelled little necks. You only need 4 - 6 per serving depending on your preference. After the shelled clams open, add 1/3 - 1/2 a cup of baby clams (Snow's premium are great. Add salt and fresh black pepper to taste. Slightly undercook the pasta. Remove the shelled clams from the pan and arrange them at the perimeter of the plate. Drain the pasta and add it to the pan so it finished cooking in the sauce. Mix it thoroughly until your happy with the consistency, then swirl it onto the plate and pour the rest of the sauce over it.

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This recipe was absolutely delicious. the only thing I tweeked on it was I added 1 cube of real butter. YUM YUM YUM Everyone in the house loved it