How to make Viviana Varese's legendary spaghetti alle vongole: the chef's secret recipe | Chef Recip
An evergreen reinterpreted by one of Italy's best cooks.
Keywords
- Best
- Cooks
- Evergreen
- Reinterpreted
- Make
- Alle
- Secret
- Recipe
- Italy's
- Vongole
Ingredients
- 1 kg clams
- 300 g fish stock
- 320 gr bronze-drawn spaghetti (80 g per person)
- 90 gr extra-virgin olive oil
- 2 cloves of garlic
- 40 gr finely chopped fresh parsley (keep the stems, too)
- Coarse salt to taste
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