How to Make SPAGHETTI ALLE VONGOLE like in Italy

Bye! Hi and welcome to Vincenzo's Plate. With Paolo's Plate. Today it's Paolo's Plate. Dad is the master of seafood. And today we're going to show us how to make perfect spaghetti vongole. Once the oil is hot, we add two cloves of garlic. Two. Whole cloves. Ok, can you hear them sizzling? Let them brown. After two minutes, a few minutes, we remove the garlic. Ok. And we add the vongole. Remember, the vongole must be fresh, otherwise we'll ruin everything. Let's proceed. Let's add a nice glass of white wine. Mmm, what a fragrance! Listen, listen. Mmm, fantastic! In the meantime, the water is boiling. Let's add a pinch of salt. Not too much, because the vongole are already flavored. We can add the pasta now. What kind of pasta are we using? Spaghetti, to be precise. We can add the guitar, whatever you want. But today, spaghetti. The pasta must be of good quality. Yes, that's for sure. How many grams of pasta are you using? Let's add 300 grams. For every 100 grams of spaghetti, we add 100 grams of vongole. But if you want more vongole, you can add more. Of course, of course. The more you add, the better. Let's wait for the spaghetti to cook. Of course, you can read on the package the cooking times, which are not all the same. How long does it take for this spaghetti? If it takes 10 minutes, 9 minutes, we can take the pasta out and put the vongole in, so we can cook the vongole together. End of cooking. The vongole are cooking in the meantime. Yes, yes. The vongole are almost ready. In 5 minutes they are ready. Yes, the vongole are ready. And what is this? This is the beauty of spaghetti vongole. This beautiful sauce that the vongole catch. The broth that the vongole catch. Let's try this sauce. Let's see. Fantastic. Today I'll make you eat a spaghetti vongole. Come on. I'm ready. Can I eat one? Come on. Just because you're winning the split. No, no. Very soft. Our vongole from the Adriatic Sea, as you all know, are very tasty. And rightly, from the other side of the world, they are not the same. I would add a pinch of salt, just to flavor. Just a pinch. The vongole are already flavored. The spaghetti are ready. Let's join the vongole. Do you hear that beautiful sound? This is the most beautiful part of the recipe. Look, look. It's just missing a nice handful of chopped parsley on top. I challenge anyone to tell me that this dish is not fantastic. Look. I prepared this dish for you with a lot of passion. Come on. We're ready. Winner. Now stop talking. You have to eat. The smell is too inviting. Enough. Let's take a spoon. Let's add the beautiful vongole. This dish is mine. I put more. Vongole at will. You try first. Spaghetti cooked perfectly. What a joke. The flavor of the vongole. The wet spaghetti with this beautiful broth. This vongole is soft. I'll try it again. It's fantastic. I recommend it. This is a lunch for champions. I'm very lucky to have my dad. This is one of my favorite dishes. Nobody makes it like dad does. I've tried so many times. But the vongole is the secret. The right vongole. Vongole count a lot. Please, write a comment for dad and subscribe to Vincenzo's Plate. Best seafood chef I've ever met. Thank you for watching this video. We will see you in the next Vincenzo's Plate video recipe. And now, let's eat. Vincenzo's Plate. The recipe is mine. Why should I put Vincenzo's Plate? Paolo's Plate. When you cook, your recipe is Vincenzo's Plate. This is mine. And now, let's eat. Paolo's Plate. Enjoy your meal, son. Enjoy your meal. Another fork. Fantastic. Bye, everyone. Enjoy your meal.