How to make... Spaghetti Alle Vongole!

guys today .

It is an absolute beauty .

This is spaghetti vale .

It's fantastic .

Clams in a white wine sauce , a little bit of parsley , a little bit of chilli pepper , some garlic and that luscious spaghetti .

It's an absolute classic , and it instantly reminds me of my honeymoon with Sophie because we had plates upon plates of this every night in Italy and we had such a lovely time .

So I'm doing it to celebrate that a little bit .

So we're going to start off with spaghetti in a big pot of water .

By the way , you need to make sure your pot of water is generously salty .

Uh , it should taste like the sea we're going to toss in our spaghetti .

You could use linguini here , or you can use spaghetti .

Or you could even use angel hair .

Spaghetti works really well as well .

You're just gonna tease that into the pan just so that you get your pasta nicely softened in that water .

Now , the beauty of this recipe is just how easy it comes to .

Together , we've got spaghetti cooking off .

We've got a lovely handful of clams .

We've got some white wine , some olive oil , some chilli peppers and some garlic , and just to finish it off some flat leaf parsley so literally a handful of ingredients , very easy to make into our pan .

We're going to get a touch of olive oil .

So this all goes in to this .

We're going to slice up our garlic now .

I have this pan on a very low heat because we don't want to burn our garlic .

We just want to get the flavour of the garlic infused into the oil that's in the pan .

So it's all about subtle flavours being added into this sauce .

So I've got my garlic in straight into the pan .

You're not looking for sizzle here .

You're just looking for that to kind of infuse into that extra virgin olive oil .

Now let's talk clams because it's an ingredient that a lot of people get a bit nervous about .

You can buy these .

They're really inexpensive .

Get a good handful of these for a dish like this , and the trick with them is , once you buy them , pop them into a big pot of water and you're going to allow them to sit in that water just until the sand gets released .

from them , then you're going to drain them and they're pretty much good to go now .

Trick is , if there's any at this stage that are open and don't close once they're tapped , you get rid of them because they're dead .

They're not looking good .

And the trick is , once they're cooked , if there's any that don't open , those are the ones you need to get rid of , so it's pretty easy to wrap your head around .

It is an ingredient that a lot of people are a bit nervous of .

But I urge you to try this recipe because it's super simple and you will have dinner to the table in a matter of moments , right ?

Let's check on our past to see where we're at .

We're just going to move this around in the water and make sure that it cooks out nicely .

I'm just gonna get the lid on our pasta pot , so that comes up to a nice , steady boil .

Our garden is slowly but surely coming up to temperature , and at this point now you could add in the chilli flakes as well , just to infuse in the flavour .

Little teaspoon of red chilli flakes dried red chilli flakes .

They're going to make all the difference to this dish .

You're gonna get a peppery , spicy bite in amongst the aromatics of the garlic .

It is truly special .

Now , that's pretty much the hard work done .

Our pasta is cooking out .

We've got the infusion of the flavours in our oil .

We've got white wine to add in here and then get our clams cooked .

So I'm just going to give my pasta a little time to cook , and then it's on with the clams .

Now , as we've been filming this , these two have arrived in .

Hi .

How are you ?

Good .

How are you ?

I threw them in .

I was like , We're cooking this off .

And this is a honeymoon dish , so I thought , Come in and eat some .

So we've got our garlic .

We've got our chilies all looking good , you know ?

Do you know how to make this right ?

So , garlic and chilies going in .

We're going add in our white wine .

We're going to bring that up to a nice little simmer and sizzle .

We've got our wine sizzling up here .

We're gonna add in our clams , looking good .

So we've got pasta looking good .

Our clams are sizzling up .

I'm just gonna give it a little lid to this to make sure that we , uh we steam them up nice and quick .

They're looking good .

Are you hungry for this ?

So , Sophie , anytime there's pasta in the kitchen , Sophie gets pretty excited .

So we're just going to give this , like , a little shuffle and a and a shake .

And the minute you know this is ready is when the clams start to open up .

So imagine you've got white wine .

You've got chilli .

You've got garlic .

You've got all that pasta water going to go in there as well and help a little bit of sauce come along .

Just have a look in there , starting to come together .

You can see them just starting to open up .

But take your time .

Have a little bit of patience .

Have patience , my friend .

Have patience .

So look , we have clams opened up .

This is where it's at .

You've got a bit of magic in there , and now we're gonna transfer our spaghetti straight from the pot into our clams .

Look at that .

The beauty of a really good pasta recipe is that you can just take it straight from the pot and into the pan .

Uh , just try not get it all over the hob like I do .

So if you excited about this same , the great thing is like , literally in the time it takes to cook the pasta , you have the sauce ready .

It looks absolutely gorgeous .

And you've got that really great flavour of the white wine .

I turn off the heat on this side , give a little season of some black pepper and a little bit of salt .

But if you're in Italy , don't add the black pepper because they get very upset when you add chilli peppers and and a little bit of black pepper .

And now we're just going to give it a little bit of a shake .

This is the best noise of making You're starting to shake up that pasta and beautiful shells .

Yes , this this I I've sold them on this being our honeymoon dish .

Do you not remember ?

I do remember .

I just We had this , like , every night when we were in Italy , the first time that we ended up finding this .

Yeah , we were We were in like Sorrento , and it was It was beautiful , but it's quite touristy there .

And so the only place that had , like , decent Italian food was this gorgeous little cafe or a little restaurant , Right on the on the beaches edge ?

Yeah , like in the old town area .

And , um , it was less than €10 for a plate of pasta .

And that's my kind of food , right ?

We've got parsley .

We've got our get in there with all that gorgeous parsley .

Give it a good toss up .

How are you feeling , Noah ?

He's like , What have you done ?

Why am I here ?

This is I have a feeling This is like an idea of how his teenage years are gonna go .

Right ?

Pasta in all that glorious white wine sauce goes on .

You want to get one or two of those beautiful clams ?

OK , you can see just how plump the meat goes from having , uh , having cooked in the white wine .

It's so , so good , right ?

We're going to give it a last little pinch of parsley over the top .

He's already on the pasta , and then right , let's dig in and try some .

The biggest issue we're going to have now is trying to eat the pasta , while Noah allows us to do that .

Let's see .

Is it nice ?

Oh , and a lovely new new top , too .

Mm , good .

So good .

I actually need to touch of salt , but it's so good .

I mean , it's a classic recipe , and it's so simple to make only a handful of ingredients .

You can see it's Noah tested .

It's Sophie approved .

If you want the full recipe , you'll get it in the box below .

Over on my website .

Make sure you hit the subscribe button .

Leave us a comment in the box below , letting us know Have you tried when you make it ?

And , uh , until then we're going to tuck into a honeymoon pasta and we'll see you soon .

Bye .

Normally , he's a lot more smiley , but I think it's because