Clam Vongole Pasta Recipe: A Deliciously Simple Italian Classic

If you're looking for a quick and easy weeknight dinner that's full of flavour, look no further than the classic Italian recipe for clam vongole pasta. This dish, also known as spaghetti alle vongole, features tender clams cooked in a garlic and white wine sauce, served over a bed of al dente spaghetti.

To make this dish, you'll need just a handful of ingredients, including fresh clams, garlic, white wine, and parsley. Once you've gathered your ingredients, it's just a matter of cooking the spaghetti until it's al dente, then sautéing the garlic and clams in a pan with white wine and a pinch of red pepper flakes. Toss everything together, garnish with fresh parsley, and you've got a delicious and satisfying meal in no time.

Whether you're a seasoned cook or a beginner in the kitchen, this clam vongole pasta recipe is sure to become a new favourite in your repertoire. So why not give it a try tonight and see for yourself how easy and delicious it can be?

Key Takeaways

• Clam vongole pasta is a classic Italian recipe that makes a quick and easy weeknight dinner.
• With just a handful of ingredients and a few simple steps, you can create a delicious and satisfying meal in no time.
• This dish is perfect for both seasoned cooks and beginners in the kitchen, and is sure to become a new favourite in your repertoire.

Ingredients and Preparations

If you're looking for a delicious seafood dish to impress your guests, linguine alle vongole or pasta with clams is the perfect recipe to try. This popular Italian cuisine takes only 30 minutes to prepare and is packed with flavour. Here's what you need and how to prepare it.

Selecting Quality Clams

To ensure the best taste, it's important to choose fresh clams. You can find them at your local seafood store or market. Look for whole clams in the shell, such as vongole veraci, manila clam, or littleneck clams. Avoid canned clams as they may have a different texture and flavour.

Before cooking, rinse the clams in cold water to remove any sand or debris. Discard any clams that are open or cracked, as they may be dead and unsafe to eat.

Pasta and Its Cooking

Traditionally, linguine is used for this dish, but spaghetti can also be used. Cook the pasta according to the package instructions until it's al dente, which means it's cooked but still firm to the bite. Reserve a cup of pasta water before draining the pasta.

Herbs and Seasonings

The key to a great sauce for pasta alle vongole is to keep it simple. In a large pan, heat extra-virgin olive oil over medium heat. Add garlic cloves and red pepper flakes to the oil and cook until fragrant. Add fresh parsley and cherry tomatoes and cook for a few minutes until the tomatoes are soft.

Creating the Sauce

Add the fresh clams to the pan and pour in a dry white wine, such as pinot grigio. Cover the pan and let the clams cook until they open, which should take about 5 minutes. Discard any clams that do not open.

Add a knob of unsalted butter and clam juice to the pan and stir until the butter is melted. Squeeze in some lemon juice and season with kosher salt and black pepper to taste. If the sauce is too thick, add some pasta water to thin it out.

Final Touches and Garnishes

Once the pasta is cooked, add it to the pan with the sauce and toss it together. Serve hot with a sprinkle of grated parmesan cheese and extra parsley. You can also add a few lemon wedges on the side.

Nutritional Information

This seafood pasta dish is not only delicious but also nutritious. A serving of linguine alle vongole contains approximately 350 calories, 20g of protein, 10g of fat, 2g of saturated fat, 3g of polyunsaturated fat, 5g of monounsaturated fat, 75mg of cholesterol, 600mg of sodium, 45g of carbohydrates, 2g of fiber, 2g of sugar, and 500mg of potassium.

Cooking Steps

Preparation Overview

Before you start cooking the clam vongole pasta, it is important to prepare all the ingredients. Start by cleaning the clams and removing any sand or debris. Rinse them well under cold running water and discard any clams that are open or cracked. Mince the garlic cloves and chop the fresh parsley. Slice the cherry tomatoes in half and set them aside.

Cooking the Pasta

Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat and add the pasta. Cook the pasta according to the package instructions until it is al dente. Reserve a cup of the pasta water before draining the pasta.

Simmering the Clams

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the cherry tomatoes and cook for a few minutes until they start to soften. Pour in the white wine and bring the mixture to a simmer. Add the clams to the skillet and cover with a lid. Cook for about 5-7 minutes until the clams open up. Discard any clams that do not open.

Combining Pasta and Sauce

Add the cooked pasta to the skillet with the clams and sauce. Toss well to coat the pasta with the sauce. If the sauce is too dry, add a little bit of the reserved pasta water to loosen it up. Add the chopped parsley and a squeeze of lemon juice. Season with black pepper to taste.

Serving Suggestions

Transfer the clam vongole pasta to serving plates and sprinkle with grated Parmesan cheese. Serve immediately with crusty bread on the side. This delicious seafood pasta dish is perfect for a quick and easy dinner that can be prepared in just 30 minutes. Enjoy the flavours of the sea with this classic Italian recipe.

Some tips to keep in mind when making clam vongole pasta:

• Use fresh clams whenever possible for the best flavour.
• Be sure to rinse the clams well and discard any that are open or cracked.
• Use a dry white wine such as Pinot Grigio for the sauce.
• Reserve some pasta water to help loosen the sauce if needed.
• Add a pinch of peperoncino for some heat if desired.
• Garnish with fresh parsley and a squeeze of lemon juice for a burst of freshness.

Frequently Asked Questions

What's the secret to a traditional vongole pasta sauce?

The secret to a traditional vongole pasta sauce is to keep it simple. The sauce should be made with fresh ingredients such as garlic, olive oil, white wine, and fresh clams. The sauce should be light and not overpowering, allowing the natural flavour of the clams to shine through.

How do you choose the best clams for a pasta vongole?

When choosing clams for a pasta vongole, look for fresh clams that are tightly closed. Avoid clams that are open or have broken shells. Fresh clams should also smell like the ocean and not have a strong fishy smell.

Can you suggest an easy method for making clam vongole pasta?

An easy method for making clam vongole pasta is to start by cooking the spaghetti according to the package instructions. While the spaghetti is cooking, sauté garlic in olive oil until fragrant. Add the clams and white wine to the pan and cover with a lid. Cook until the clams have opened. Discard any clams that do not open. Toss the spaghetti with the clam sauce and serve.

What's a good wine pairing for cooking vongole pasta?

A good wine pairing for cooking vongole pasta is a dry white wine such as Pinot Grigio or Sauvignon Blanc. These wines pair well with the delicate flavour of the clams and the lightness of the pasta sauce.

What are some tasty sides to serve with vongole pasta?

Some tasty sides to serve with vongole pasta include a simple green salad dressed with lemon and olive oil, garlic bread, or roasted vegetables such as asparagus or broccoli.

What's the proper way to eat clams when served in pasta?

The proper way to eat clams when served in pasta is to use a fork to twirl the spaghetti and scoop up a few clams at a time. Use the edge of the shell to scoop out the meat and enjoy the delicious combination of pasta and clams.