EASY SPAGHETTI VONGOLE
The age-old weeknight dilemma – tired as s***t, but still want some good, hot plate of home-cooked dinner to eat while not wearing pants and watching Netflix.
I don’t know about you, but I can attest based on my own experience that being a busy bee in a city can easily lure me into a pit of underwhelming takeouts that are usually unhealthy and frankly, expensive. Case in point, a plate of spaghetti vongole (spaghetti with clams) can go so wrong in so many ways. The restaurant charges you a fortune, the pasta isn’t even that great, and worse, the clams died 5 months ago with that smelly fishy smell.
The truth is, spaghetti vongole is so, so, so easy to make. And this comes from a girl who would never attempt to cook anything that takes more than 5 steps. It takes literally 15 mins, and it costs a fraction from eating out, so you can finally save up for that well-deserved nose job. You need a few ingredients, and although the original recipe asks for some wine/broth for the sauce, I find that using some pasta water is definitely sufficient. On your way back from office, stop by the grocer’s and pick up some clams (preferably alive) and a couple more basic ingredients that you probably already have anyway, and you’re good to go.
This recipe makes 2 plates of pasta.
What You Need
Dried pasta (amount is dependent on how hungry you are, tbh)
100-200 gms small clams
2 tbsp. extra virgin olive oil
4 cloves garlic, peeled and sliced
1 large red chili, de-seeded and chopped
1 bunch of coriander, stalks chopped
1 handful of cherry tomatoes, halved
What You Do