In this recipe, we’re making a timeless Italian favourite: Spaghetti alle Vongole. This simple yet flavourful clam pasta is all about quality ingredients, especially fresh clams. We start by gently cooking garlic in olive oil, then add white wine and clams to create a fragrant, briny sauce. The pasta is finished in this clam-infused broth, creating a delicate emulsion without the need for butter. Garnished with fresh parsley and a touch of black pepper, this dish is the perfect balance of sea freshness and pasta comfort. Follow along for the ultimate vongole experience.
0:00 - Intro
0:19 - Cooking the Pasta
0:45 - Cooking the Clams
2:51 - Removing the Shells
3:40 - Finishing the Spaghetti in Clam Juice
3:57 - Slicing Parsley
4:06 - Adding the Clams Back In
4:38 - Plating
Spaghetti alle vongole (or clam spaghetti) is my favourite pasta dish for the summer months. For me, this dish is all about the clams. Anything else that is added should not overpower the wonderful taste of the clams. I would take a watery bowl of spaghetti vongole over a creamy and buttery one any day.
As much as this ought to be a rustic dish, I highly recommend that you remove (at least) most of the shells from the clams. It is slightly more work, but it’s worth it. What’s the point of having perfectly cooked pasta, only to have your guests spending the first three minutes removing shells? The pasta will overcook and soak up more liquid than it needs.
I prefer using dry pasta for vongole, as it makes it lighter. This also allows me to finish cooking the pasta in the clam juice, which both improves absorption and thickens the sauce slightly.
I’d recommend going easy on the parsley, as it can be overpowering unnecessarily.
*Ingredients*
Clams
Garlic - about 3 cloves, thinly sliced
Chilli powder (I used Shichimi Togarashi) - to taste
Dried spaghetti - about 50g per person as a starter, 70g per person as a main
Dry white wine - about 125ml
Parsley - minced
*Directions*
1. Scrub the clams thoroughly, then add them to a bowl of salted water. (You don’t actually have to make it as salty as the sea. About 6% salt would do the job.) Let the clams sit for about 15 minutes.
2. Bring a pot of water to a boil and add the dry pasta to cook. Cook it for at least 3 minutes less than the instructions on the package, as we will finish cooking the pasta in the pan with the clam juice.
3. Add olive oil to a pan at medium heat (induction 5.5). Add the thinly sliced garlic and chilli powder to sweat without colour until fragrant.
4. Add the clams to the pan, ideally forming one even layer, then add a dash of dry white wine. Cover and cook for about 5 minutes, until they are all open.
5. Remove the clams and remove most of the shells, saving a few for garnish later.
6. Once the pasta is almost cooked, drain and transfer it to the pot with the clam juice. Add a small dash of the pasta cooking liquid. Cook and stir until most of the liquid is absorbed. Add the clam meat back in along with the minced parsley. You can serve it as is in the middle of the table or plate them individually.
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