From kitchen in Tuscany: Spaghetti alle vongole

I’ve just come back from my place in Tuscany and this is a picture of a dish I made in my kitchen there: Spaghetti alle vongole. Made with fresh clams bought at the near fishmonger “Fosco” in Donoratico. So so delicious!

Spaghetti alle vongole it’s very easy to make. Here’s the recipe for 4 people.

400gr spaghetti

500gr small clams or telline

olive oil

2 garlic cloves


half glass of white wine

salt and pepper

Put a saucepan of water to boil. Add salt.

Chop the garlic and the parsley and fry them gently with some olive oil in a frypan. Add the clams and cover with a lid. When the clams start to open add the wine and keep cooking for 2mins without lid.

When the water boil add the spaghetti and cook for 12mins or when cook “al dente”.

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