how to make PERFECT SPAGHETTI ALLE VONGOLE (spaghetti with clams) 

You know this guy is legit when italians are approving in the comments

OMG this is PERFECTION, you can't barely imagine how I feel relieved (as an italian) watching your cooking videos of italian recipes: it gives me the hope that one day everyone will understand that in italian cooking the more simple the recipe, the more flavoury the taste.... HATS OFF, BUT NO CHEESE AT ALL WITH FISH!

L'unico straniero su youtube che in generale non distrugge la cucina italiana. Bravo. I like it.

Dude I noticed you have way less cuts while you’re talking now during the video! You’re making so much freakin progress man I love it!!!!! Total INSPIRATION!!!!!!

Must say, I really appreciate your recipes because they're simple and not rocket science recipes like these other chefs make. Yet you make it entertaining, good edits, graphics, music and good instructions. And pretty much all of your pasta recipes have been very authentic which I like. Keep it up bro!

Hell yeah!! I'm just imagining Aglio e olio with the flavor of clams!! definitely making this next time I find some clams out in the world

Wow, you got sponsor now. Congrats! I always love the way you cook and how you present it. Keep it up! Cheers from the Philippines! :)

I thought we were having steamed clams? Oh, no! I said steamed hams! That's what I call hamburgers!

The Australian writer john Birmingham once observed of pasta alle vongole (I think his version was with fettuccine): "If you make this for a woman and she doesn't immediately come across, you need to date someone who's not a lesbian."

That intro is AMAZING!!!!

I find that the clams don't open up because they don't want to share their flavor. They can be pretty shellfish sometimes.

As all the Italians here, I really like your content, and this is the real spaghetti alle vongole! The only thing I've noticed is American clamps are huge compared to the Italian ones and you add waaaay more garlic than what we're used to here in Italy but I think, since you've grown up as an Italian-American, is what you're used to so fair enough, to each them own! Also, I recommended your channel to a friend of mine that lives upstate so she can also try to make these recipes following advices from someone that knows what's easy to find in her area:)

Possibly my favorite pasta dish of ALL time. Wonderfully done.

So this is Monica's favorite dish.... there is a legit Italian place near us we go to probably every other week! hahah This looked really great!

Excellent, I love how this riffs on the alio e oglio. I also really appreciate the abbreviated summaries at the beginning of the video, makes it really easy to reference when I forget something without having to watch the whole video again. Keep up the good work man, you're doing great.

have eaten and made this dish for years...I felt my results were good but lacklustre until a chef from Sicily turned me onto Colatura di alici (Italian fish sauce). try it!

Congrats, perfectly executed, and YES...you eat it the way you like it. Greetings from Umbria in Italy.

Man, ive got to tell you i truly think this is the best cooking channel on the tube. Ive struggled to find dishes that my wife and kids enjoy as much as i do, but these simple pasta dishes have really been a hit and have given me quite a few ideas. Keep on doing your thing, you are appreciated!

Making this dish tomorrow night for a friend, I've made variations but wanted to brush up and really bring my game up for my preparation tomorrow.... I think I've watched 20 different videos on RU-vid from famous chefs people in Italy and literally; Not Another Cooking Show's version here is the standout this is exactly what I'm going to do for my best friend tomorrow night thank you you're an awesome cook straightforward fun to watch great music. Cheers! (100%🇮🇹 ova-he')🌶️

Juice from lemon wedge upon serving is nice too if you prefer. 👍

As much as the recipe is good. Best part is the plating on the board. Great original idea. Keep up the good job.

We made this for dinner tonight. Very tasty, my son really enjoyed it. I added chopped cherry tomatoes when cooking the clams for an extra flavor. Thank you.

I love your videos, this one is awesome, keep up the good work

Congrats from italy man, perfect

Another classic from NACS, very well done as usual... This is one of those dishes that I (and many of my friends) use as a test when trying a new restaurant or trattoria here in Italy. Not so simple as it seems, they do it good, there's a chance the other dishes are also good. Actually, we use a different kind of clams, the "vongola verace", about half the size, and "lupini", even smaller but a bit more tasty. To ensure a better clearing of the grit, you can leave the clams in water and salt for a longer time, even a couple of hours. Buon appetito!

My father used to make steamed clams when we were growing up. His trick to clean them thoroughly was to soak them in water with some corn meal. They clean themselves out pretty well.

My favorite dish to make. My favorite dish to eat. You knocked it out of the park! Well done!

Well I know what I'm making this Saturday!! Awesome video!

Thank you so much !! I’ll do it tomorrow for dinner. Much love from Saudi arabia ♥️

It doesn’t get better then this I love you i you are wonderful Thank you a million time

You are one of the few Americans that cooks EXACTLY like an italian would. Greets from sicily, keep it up xxx

This is my favorite pasta dish. Though, I’m picky where I order it out depending on the restaurant. Few ingredients but like the best traditional pasta recipes require some technical ability and attention. Without a doubt you have the best tutorial for how to do this. No fussing about just right into it and like when you explain why you do something a certain way vs not.

Love it!! Very traditional, keep it up man. Support from 🇮🇹

I think aglio e olio is a poor man version of spaghetti alle vongole. I put anchovies instead of salt and a lemon wedge (the rest is the same as you). As always much love from Italy ❤️ keep killing it Steve!

I love your videos!! They're easy to follow for a college student like me:,) can't wait for this channel to blow up

I had a vagisil commercial right before a seafood recipe 😭😂

The printed recipe had 1/2 Tablespoon of red pepper flakes. I feel that that was too much and was wondering if you meant 1/2 teaspoon. Love the channel and have had wonderful meals but this was too hot for me.

Veramente Bravo!!! Congrats!! Try the same recipe just by addin 3-4 small tomatoes Ciliegino.

BRO I just violently jerked in my chair when I checked how many views all your videos get. I was sold for a solid month that you were rocking much higher numbers than you actually are. Amazed by your production quality and can’t wait to see your growth!!

Don't pick on this man.....he is real.

I'm happy you got a sponsor, congratulations! Keep up the good work!

Man, I wish I wasn't allergic to seafood because this dish looks wonderful!!! Also, congrats on the sponsorship, another big step for your channel! On another subject, do you make more money if I click on the ad after watching it?

"If you cook 'em and they don't open they're also dead." Actually if you *cook* 'em . . . they're dead--open or not. J/k great channel, can't stop watching. Tomorrow: bolognese!

If you can't get enough starch in your pasta water to thicken the sauce, I found that a pinch of potato starch can help. But you have to be careful not to add too much as the sauce can get gloopy very quickly. It isn't traditional at all and shouldn't be necessary in most cases but is a nice backup to have. I prefer to potato starch as it has no flavor compared to corn starch for example and has a smoother mouthfeel.

You're opening statement is spot on . I try to help my friends understand , when you hear about or eating recipes/dishes , there's a difference from " classic" and " authentic " . A lot of classic are recipes created in America and even though many are good , the Authentic are the Italian routes of the dish . Also when I make dishes Ill hear this is different than what Ive had , and I again try to explain to them although there's a basic recipe so to speak , every Italian family / region have there own way of preparing, and that's why they see so many different recipes , even more so , makes Italian food the best in the world .....

Thank you for this! I made this for my family the other night along with your garlic bread recipe & it was so good! I just started cooking so I appreciate people like you who put out these type of videos & recipes.

I’ve made this dish and it was absolutely delicious thanks for sharing with your friends on RU-vid

The music reminded me of the record scratching in the movie Juice. Also, the food looked awesome as usual. Congrats on the significant momentum and growth Steve. Keep it going.

This will sound silly to some, but this is better with linguine 😎 Great preparation!

I think that's the first sponsored video I saw from you. Super happy for you!

I tried this recipe at home for the first time today and it was so delicious and authentic. Thank you - you are an amazing Chef and thanks for sharing

Eat while watching The Lighthouse (2019).

I love you sir

YAY CONGRATS ON THE SPONSOR STEVE

Authentic and just simply good content easily consumed by us mere home cooks

dude 85k, that's actually insane. I am glad your channel is rising.

FINALLY!!!! Someone who makes this simple dish the way it’s supposed to be made! Italian restaurants in the US destroy this! None do it the way it’s supposed to be done. Just wish we could get vongole in the US

So people really have to be careful about salt with dish. If you purge your clams in fresh water it won’t be very effective. If you purge them in salt water that is even 1/4 as salty as the ocean your sauce will be incredibly salty. That’s really the minimum to get them to purge effectively. And in the United States any clam you get (especially little necks) really need to be purged or you’re going to get a lot of garbage and grit in your sauce. The way I do this dish is to have another pot on the stove, steam the clams in white wine until they *just* open (as you suggest) shuck the clams that you intend to put into the pasta near the end and then strain the clam broth to remove any grit. I do this part when my water is about 10 minutes from boiling. You can then add the clam broth into your oil and garlic. I’m not a huge fan of chili in this dish. Maybe one small Calabrian pepper or fresh red chili as you did - but that’s optional and I think it as a complex and unnecessary flavor. Of course that’s just personal taste. In Italy I’ve had the dish in number of times with and without chili . I’ve also had it with some grated lemon zest which is added right at the end. Also the thing with cheese. I mean, yeah, people can eat whatever they like but the texture of this dish and it’s flavors are pretty much ruined by cheese. It’s kind of like putting chocolate sauce on potatoes. In addition, it’s going to throw off the salt balance again. As my refrigerator *always* has pecorino, ricotta Salata and Parm in it I will give people cheese if they demand it - but I asked them to try the dish without it first and appreciate the flavors. Same with Botarga. Your videos do a fantastic job at showing people how to make basic pastas that bring out the flavor and textures of the very few ingredients they need. The quality of those ingredients is extraordinarily important. I also really appreciate the way that you emphasize how some of these dishes build on each other and how mastering the basics is important. I also like the fact you give some tips that other people aren’t going to be able to learn (even the hard way). For instance, for Cacio e Pepe you let people know how fast that sauce will harden up. When I make that dish and people ask me “how can I help you?” I always tell them “you can best help me by staying at the table enjoying that Sangiovese with the rest of the guests, laughing and eating the pasta right when I serve regardless of whether I’m at the table. Your joy is my reward”

Just purchased a bag of littlenecks today. I'm gonna eat half fresh and raw....and the other half will get vongole'd! Had to come check and see how my homeboy hooks it up. And you did not disappoint sir! Thank you. With your sexy self‼

Can I just say that I only started following your channel last week and I've been watching all your Italian dishes and just loved your style with your videos. Also just made this dish and it is out of the world! Definitely the best pasta dish I've made thus far. Thanks Stephen!

how about sand? I got it removed with frozen clams but they are not that tasty.. when I cooked it with live clams it was tasty but.. sand in my plate.. ???????????? :(

-This looks amazing! Made your spaghetti aglio e olio and it was delicious. This one is next on my list as I've never cooked seafood with pasta

Corn starch slury ... mix then rest your classic in it for 20 to 30 min ... then rinse thoroughly sometimes 2 or 3 times. Git gone! .... sets at the bottom of the slury You're welcome. 😊 Chef K.

No no no. What happened the gold, the clam broth??? Don't serve it on a board. Have the al dente pasta but also serve the broth to sop up with some great bread. Spaghetti alle vongole is my favourite dish and this is not the way to eat it, sorry. Eat the clams from the shells, that is part of the pleasure. The shells are not just 'garnish', they are the real thing to slurp from the shell, as from the sea. Why deny that pleasure and reality of texture? A plate full of spaghetti and clams in the shells! Yes! Each clam is a mini victory of delicious. Not to be eaten dry from a wooden board.

Love this recipe! Extra tip: I saw a Japanese chef’s version of this recipe where he uses less wine and more water and a dash of fish sauce to give it a deeper seafood flavor. You could also use anchovies instead of fish sauce.

Wonderful recipe, one of my favourite pasta dish. The only problem is that I personnaly like to add pecorino and the chiefs and waiters in my favourite italian restaurants don't allow me to order some. They say it's a sacrilege, so I have to bring it discretly in my pocket and add it subtly in my plate. I don't want to wake up with a horse head in my bed next morning.

I love you. I've been cooking with your recipes this whole holiday season. Trust me, I never comment on a thing on here - until you. Every recipe has turned out perfectly! Thank you.

this is gonna be a good one :)

I love your channel but you all americans have some kind of insane problem with garlic. We don't use that much garlic on italy

My problem is that I never make enough sauce. Just when I think it's plenty, it ends up being half as much as needed lol.

That's overkill with all that garlic. Real italians don't use this much garlic. We would let it sit in the oil before cooking it so it gets some flavour of it. Still, you stuck to the roots of the recipe👍

Another Pro Tip: when purging your Little Necks put them in a large pasta pot filled with water so they have ample room.

I love this dish. I admit I do add a can of clamned clams instead of shucking them, and buying fewer live clams. But, still delicious.

I like a little grit. It means the clams are fresh. I wish I could get fresh clams here. I have to use mussels or those canned cockles sometimes. They "scratch the itch" but they're not nearly as good as fresh steamers or littlenecks.

we were here before you exploded

I don’t even like clams but I’d devour this!! Sh*t anything you’d make for that matter 😆👍

Perfect ! Now you just need to teach to WRAP the spaghetti around your fork correctly...

You are way off pal. You used Little Neck clams. Waaaayyyy too big. You need some lessons.

Thank god u used wine. Last show I just watched they had a ton of olive oil and clams and garlic.. No winem no way it tasted good lol

You are the best cooking channel on youtube ! can’t wait till you reach 1M followers as you deserve it

Your channel need more attention bro, your cooking skill is inspire me very much

Wonderful. I wish I could get those fresh chiles…the only ones I can find locally are the Thai ones which are way too hot for this dish.

The ones that don't open... I force them too... And eat them anyways... Never got sick or anything and they taste the same than the others...

I can't be the only one who's very turned off by his voice and accent. He pronunciates everything so annoying, like an indie girl singer

I actually hate clams but I watched the vid to support the channel and maybe learn techniques I can use elsewhere.

I have seen some recipes that use toasted bread crumbs as well. What is the difference? Is that more of an American take on it?

fricking garlic always pushes itself onto sides of the pan and does not want to sit in the pasta

Purge clams in cold salty water for at least 3 hours and that should get rid of any grit. Be sure to change the water every hour.

I think a spicy red clam sauce would work better brother, then again you are the expert 😂

simplicity at its finest. great job as always ☺️

I always go to Vietre Sul Mare for my Spaghetti Alle Vongole. That's a resort on the Amalfi coast down the mountain from the railroad. Thanks for invoking some old memories.

Only one thing wrong with this: My portion would have to be this ×6! :-)

Made this last night. Fabulous. And best of all the clams were tender not rubber.

Lovely dish should be served on a pasta plate NOT on a chopping board 😮

I like to add a bit of dried seaweed from the asian market to mine.... Or any similar seafood pastas.

Lol size of pot doesn't matter. It's ratio of water to Pasta.

You had me at pasta pepe e caccio, so I subscribed and glad I did! You've inspired me to try some pasta dishes...do you think you might try penne alla vodka? It's one of my favorites and I have never been able to get it right, I don't know why..is it the type of vodka? The one I like has chopped prosciutto but still not right...I would appreciate your feedback..maybe a video! Thanks and keep us inspired! Ciao! :D

You are way too kind to people who add cheese to this! Disgrazia!

Do you have to add the alcohol? Would really like to make it, but i cant have alcohol..

I’ve watched a half dozen videos on how to make this dish and everyone does it differently. Your recipe looks the best - so I’m excited to try it. Quick question: how long do you soak the clams in the salted water and do you soak them in the refrigerator? Thanks (I have no common sense when it comes to shell fish)!