Clam Vongole Pasta with Deep Flavor
The Ultimate Vongole Pasta Recipe: Absolutely Foolproof Clam Spaghetti
Many of you love Vongole pasta, right? However, the taste can vary greatly depending on the type of clam used. This recipe introduces how to make a deeply flavorful and savory Vongole pasta using Manila clams, known for their rich taste. Enjoy a homemade pasta experience that rivals any restaurant!
Ingredients- Manila clams: 1 bag (approx. 300-400g)
- Garlic: 5 cloves
- Black pepper: 1 pinch
- Basil: 1 pinch
- Parsley: 1 pinch
- Salt: 1 pinch
- Spaghetti: Portion for one person (about the size of a 500 won coin when grasped between thumb and index finger)
- Olive oil: 100ml
Cooking Instructions
Step 1
First, prepare all the ingredients for your pasta. The key to a delicious Vongole pasta is using fresh clams. Black Manila clams (also known as ‘gamurak’ in Korea) tend to have a richer flavor than lighter-colored clams.
Step 2
It’s crucial to purge the clams properly. Fill a bowl with plenty of water, dissolve 1-2 tablespoons of coarse sea salt, and add a coin (like a 500 won coin) or a piece of aluminum foil. Covering the bowl with a dark plastic bag and leaving it in a cool place for at least an hour will help the clams expel sand and impurities.
Step 3
Once the clams are purged, rinse them thoroughly under running water. You can use a brush or a clean scrubber to scrub the shells for extra cleanliness. Drain the cleaned clams in a colander.
Step 4
Thinly slice the garlic cloves. At this point, start boiling a large pot of water for your pasta. This way, you can prepare other ingredients while the water heats up.
Step 5
Heat a pan over medium-low heat and add the olive oil. Once shimmering, add the sliced garlic and gently sauté until fragrant and lightly golden, creating garlic-infused oil. Be careful not to burn the garlic.
Step 6
A standard serving of spaghetti for one person is about the size of a 500 won coin when grasped between your thumb and index finger. (See photo!) If you have a larger appetite, feel free to adjust the amount accordingly. 😉
Step 7
Once the water is at a rolling boil, add a pinch of salt and a few drops of olive oil, then carefully add the spaghetti. Cook for about 7 minutes, or 1-2 minutes less than the package instructions for al dente. Drain the pasta in a colander, but reserve about one cup of the starchy pasta water. This water is essential for creating a silky sauce.
Step 8
Increase the heat under the garlic oil to high. Add all the purged Manila clams to the pan and cover, or simply sauté them over high heat until they open. If the garlic starts to look like it’s burning, add a ladleful of the reserved pasta water to prevent burning and add flavor.
Step 9
As the clams begin to open, add the drained spaghetti to the pan. Toss everything together over high heat, quickly incorporating the clams and pasta. Season with salt, pepper, and basil. If you prefer a saucier pasta, add a little more pasta water. For a more intensely flavored, oil-coated pasta, add a touch more olive oil while tossing.
Step 10
Once the pasta is cooked to your liking and the sauce has emulsified, transfer the Vongole pasta to a serving plate. It looks beautiful if you place the pasta first and then spoon the clams and rich oil sauce over the top.
Step 11
Finish with a sprinkle of fresh parsley for a burst of color and freshness. Enjoy your delicious homemade Vongole pasta!
