Aromatic Clam Spaghetti: Vongole Perfection
Crafting Authentic Vongole Spaghetti at Home
Experience the exquisite taste of the sea with this Vongole Spaghetti! Each bite is infused with the subtle, delightful aroma of fresh clams, perfectly complemented by fragrant garlic and rich olive oil. This dish offers a truly satisfying and elegant pasta experience right in your own kitchen.
Main Ingredients- 200g fresh Manila clams (vongole)
- 5 cloves garlic, thinly sliced
- 6 tbsp extra virgin olive oil (4-5 tbsp for sautéing, 1-2 tbsp for finishing)
- A pinch of dried parsley flakes (for garnish)
- 1 tbsp coarse sea salt (for boiling pasta)
- A small amount of dried red chili or peperoncino (adjust to your spice preference)
- 1.5 servings spaghetti (approx. 150g)
- 50ml dry white wine (or sake)
- 100ml pasta cooking water
Seasoning & Flavoring- A pinch of black pepper (freshly ground preferred)
- Salt to taste (for final seasoning)
- A pinch of black pepper (freshly ground preferred)
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
First, let’s properly purge the clams. This is crucial for the best flavor. Gently scrub the shells under cold running water to remove any dirt. Then, dissolve about 1 tablespoon of coarse sea salt in a bowl of cold water and soak the clams for about 30 minutes. This encourages them to expel any sand or grit.
Step 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse sea salt. Add the spaghetti and cook according to package directions, but aim for about 1-2 minutes less than the recommended time to achieve ‘al dente’ texture. Before draining, reserve about 1 cup of the starchy pasta water.
Step 3
Thinly slice the garlic cloves. Heat 4-5 tablespoons of extra virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic and gently sauté until fragrant and lightly golden. Be careful not to burn the garlic, as this will impart a bitter flavor.
Step 4
Once the garlic is fragrant, increase the heat to medium-high. Add the purged clams to the skillet. Pour in the white wine (this helps remove any fishy odors and adds depth of flavor; you can substitute with sake if white wine isn’t available) and the reserved pasta water. Add the finely chopped dried chili or peperoncino, according to your preference for heat. Bring to a vigorous boil and cook until all the clams have opened, which should take about 2-3 minutes. Discard any clams that remain stubbornly closed.
Step 5
When the clams have all opened, add the drained spaghetti directly to the skillet. Sprinkle with a pinch of black pepper. Toss everything together vigorously over medium heat for about 5-6 minutes, allowing the pasta to absorb the delicious clam broth. Taste and season with a little salt if needed, remembering that the clams are already salty.
Step 6
To serve, carefully plate the spaghetti, ensuring a good distribution of clams. For an extra silky texture and shine, drizzle the remaining 1-2 tablespoons of olive oil over the top of the pasta. Finish with a sprinkle of dried parsley flakes for a beautiful presentation. Enjoy your homemade Vongole Spaghetti!
