Vongole Pasta
Experience the Rich Umami of Clams in this Authentic Vongole Pasta
Hello everyone! Today, I’m sharing a recipe for ‘Vongole’ pasta, where ‘Vongole’ means ‘clams’ in Italian. Since my children absolutely adore pasta, I often make oil-based pasta dishes. This Vongole pasta I made recently was exceptionally delicious! It’s now reached a point where I feel it’s a bit of a waste to buy pasta when dining out. This dish is truly magical, creating an elegant dining experience with simple ingredients. Consider making this for a special meal or just to elevate your everyday dining!
Pasta Ingredients- 300g fresh clams (like Manila clams or littleneck clams)
- Spaghetti for 2 servings (approx. 200g)
- 7 cloves garlic
- 5-6 dried red chili peppers (peperoncino)
- 8 Tbsp extra virgin olive oil
- 1 Tbsp fish sauce (or soy sauce)
- 2 small glasses (approx. 100ml) of soju or cooking wine (for removing fishy odor)
- A little fresh parsley (chopped or whole leaves)
- A pinch of black pepper
For Boiling Pasta- 1 Tbsp coarse salt
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
This is the most crucial step! Fresh clams must be purged of sand before cooking. Rinse the clams thoroughly under running water several times to remove any external dirt. Place the clams in a bowl, cover them with water, and dissolve 1 tablespoon of coarse salt. Covering the bowl with a black plastic bag will encourage the clams to expel more grit in the dark. Let them purge for at least 2 hours.
Step 2
Peel the garlic cloves and slice them thinly into rounds. You can adjust the amount of garlic to your preference, but 7 cloves will provide a wonderfully aromatic flavor.
Step 3
Prepare the dried red chili peppers (peperoncino) for a clean, spicy kick. Crush them by hand after removing the seeds, or leave them whole if you prefer. Feel free to add more if you enjoy extra heat.
Step 4
Now it’s time to boil the spaghetti. In a large pot, bring plenty of water to a rolling boil. Once boiling, add 1 tablespoon of coarse salt. Ensure there’s enough water for the pasta to move freely and cook evenly. Add the 2 servings of spaghetti and cook for about 8 minutes, which is typically 1 minute less than the package instructions for al dente. Reserve about 1 cup of the pasta water before draining – this starchy water is invaluable for achieving the perfect sauce consistency later on.
Step 5
While the pasta is cooking, take a wide pan and pour in 4 tablespoons of extra virgin olive oil. Heat the pan over medium-low heat, then add all the sliced garlic. Gently sauté the garlic, stirring occasionally, to infuse the oil with its aroma without letting it burn. This slow infusion is key to a flavorful base.
Step 6
Once the garlic turns a light golden brown and is fragrant, your garlic-infused oil is ready. Now, add all the purged clams to the pan. Sauté them briefly with the garlic to enhance their flavor.
Step 7
Traditionally, white wine is added to eliminate any fishy odors and add depth. However, if you don’t have wine, don’t worry! You can effectively remove any unpleasant smell and boost flavor by using soju or cooking wine (about 2 small glasses or 100ml) instead.
Step 8
After adding the soju (or wine/cooking wine), immediately cover the pan with a lid and let it simmer for about 2 minutes. This process cooks the clams, releasing their delicious liquor, while the alcohol evaporates, leaving behind only the flavor.
Step 9
After 2 minutes, lift the lid. You’ll see that most of the clams have opened, indicating they are cooked. The milky, flavorful broth released from the clams is what makes this pasta so special. We’ll use this broth to create a delicious harmony with the pasta.
Step 10
Drain the cooked spaghetti and transfer it directly to the pan with the clam broth. Toss the pasta well to allow it to absorb the clam liquor. Once the pasta is slightly coated and has absorbed some flavor, add the remaining 4 tablespoons of olive oil and the crushed red chili peppers. Sauté together, allowing the chili’s spice to cut through the richness.
Step 11
Now it’s time to season. Add 1 tablespoon of fish sauce for an extra layer of umami. If you don’t have fish sauce, a little soy sauce can work. Taste and add more salt or fish sauce if needed.
Step 12
To achieve a moist and silky texture, gradually add about 3 ladlefuls of the reserved pasta water while stirring and tossing the pasta. Adding pasta water little by little helps the sauce emulsify beautifully and coat the spaghetti, giving it a glossy finish. Adjust the amount of pasta water until you reach your desired consistency.
Step 13
Finally, sprinkle with chopped fresh parsley and a grind of black pepper to further enhance the aroma and flavor of your Vongole pasta. Freshly chopped parsley adds a vibrant touch.
Step 14
Serve the finished Vongole pasta elegantly in a bowl, arranging the clams attractively. With its generous portion of clams, you can enjoy a restaurant-quality Vongole pasta right in your own home. Enjoy your meal!
