Classic Vongole Pasta: A Taste of the Sea
How to Make Delicious Vongole Pasta with Fresh Clams
As clams are in season, I made Vongole pasta. This recipe brings the fresh, briny flavor of the ocean right to your plate. It’s simple yet deeply satisfying!
Pasta Ingredients- 300g fresh clams
- 2.5 Tbsp olive oil
- 0.5 Tbsp minced garlic
- 1/4 cup white wine (approx. 60ml)
- 1 red chili pepper (or a pinch of dried chili flakes)
- A pinch of coarse salt (for pasta water)
- 160g spaghetti pasta
- 1 Tbsp fresh chopped parsley
- A pinch of salt (to taste)
Cooking Instructions
Step 1
First, heat about 0.5 Tbsp of olive oil in a pan over medium-low heat. Add about one-third of the minced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic; this gentle sautéing releases its wonderful aroma.
Step 2
Once the garlic is fragrant, add the cleaned clams to the pan and stir briefly. Pour in the white wine, then increase the heat to medium-high. Cover the pan and let the clams cook until they open wide, usually about 3-5 minutes. This steaming process infuses the clams with flavor.
Step 3
When the clams have opened, carefully remove them from the pan and set aside on a plate. Now, you’ll want to separate the clam meat from the shells. You can remove all the meat if you prefer, but leaving about one-third of the clams in their shells makes for a beautiful presentation.
Step 4
In the same pan where the clams were cooked, add the remaining 2 Tbsp of olive oil and the rest of the minced garlic. Crush the red chili pepper into small pieces and add it to the pan. Sauté until the garlic is golden and fragrant, releasing its spicy aroma.
Step 5
Once the garlic is nicely sautéed, pour in the cooked clams you set aside earlier, along with any delicious clam liquor from the pan. Add the chopped parsley and bring to a simmer. Taste the sauce and add a pinch of salt if needed. Remember, clams are naturally salty, so adjust seasoning at the end.
Step 6
Cook the spaghetti pasta in boiling salted water, but drain it about 1 minute *before* the package instructions suggest – it will finish cooking in the sauce. Add the pasta directly to the pan with the clam sauce. Ladle in about a cup of the starchy pasta water, and stir everything together for about a minute over medium heat. This emulsifies the sauce and coats the pasta beautifully. Your classic Vongole pasta is ready to enjoy!
