Spaghetti alle Vongole Ingredients (for 2) 12-18 clams (your preference) 8oz spaghetti 2 Roma tomatoes large diced 1 shallot diced 5 cloves of garlic sliced 1 Tbsp diced red chili pepper 1 tsp crushed Calabrian chili (if you like it spicy) 1/3 C parsley chopped 5-7 stems of parsley 1/4 C Clam Juice 3/4 C white wine Pasta water Olive oil Bring a pot to a boil for pasta (make sure you salt the water ☺️) In a large frying pan add in oil to coat the pan. Add in garlic, shallots, parsley stems and red pepper. Cook until garlic is fragrant and shallots begin to be translucent. Add in tomatoes and Calabrian chilies. On medium heat add in clams, clam juice and dry white wine. Cover the pan to steam the clams and give them a couple of shakes throughout 5-10 minutes of steaming. Discard any clams that do not open. Remove parsley stems and take out the cooked clams and set aside. Add in cooked spaghetti, ladle of pasta water and parsley. Toss until consistency of your preference ...