Session 98 — Spaghetti alle Vongole (Clams + White Wine)
← Block 19–20: Shellfish Overview
Skill: Clam selection, purging sand, building a brothy pasta sauce from shellfish liquor Read first: Spaghetti alle Vongole
What you're learning: How to coax a restaurant-quality pasta sauce from two dozen little clams, a splash of wine, olive oil, and garlic — and why the pasta goes into the pan before it's fully cooked.
Full Meal: - Spaghetti alle Vongole - Shaved Fennel and Celery Salad (fennel + celery + lemon + Parmesan) — bright, anise-scented, cuts through the briny pasta
| Component | Notes |
|---|---|
| Pasta | Spaghetti finished in the clam pan — the starchy water builds the sauce |
| Salad | Shaved fennel + celery + lemon + olive oil — a 5-minute raw side that pairs perfectly with shellfish |
| > 🎥 Compare Notes: How to Make Pasta alle Vongole — Watch when he adds the pasta to the clam pan — the starchy pasta water is the sauce, not an afterthought. |