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Fresh is best when choosing clams for this vongole pasta. Buy them over the weekend, clean them with a brush under running water, and freeze them until cooking time. To remove all the sand stuck inside the shells, soak the clams in water for 30 minutes to an hour before storing. No one likes that grainy feeling in their pasta! Also, remember to discard any pieces that do not open before tossing in your noodles. Want to add more heft? Mix in mussels, shrimp, squid, or even bacon for a unique take.

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