Garlic Scape Vongole Pasta with a Refreshing Clam Broth
#Pyeonstorang #LeeJungHyun #GarlicScapeDish #VongolePasta #ClamDish #EasyPastaRecipe #HomeCooking
Enjoy a unique twist on classic Vongole pasta by adding crisp garlic scapes, elevating its flavor profile. This dish brings together fresh clams, the subtle zest of garlic scapes, and aromatic garlic for a deep and refreshing taste. While Lee Jung-Hyun’s original recipe featured a creamy rosé pasta with pollack roe, this version focuses on highlighting the natural crispness and mild pungency of garlic scapes. We’ll also share a tip to ensure your garlic scapes remain perfectly crisp. Let’s get started!
Ingredients- 300g clams
- 4 garlic scapes
- 6 dried red chili peppers (or bird’s eye chilies)
- 2 Tbsp sliced garlic
- 3 Tbsp olive oil
- 1 Tbsp salt (for seasoning)
- 1 tsp salt (for boiling pasta)
- 1 tsp black pepper
- 1 tsp dried basil
- 1 cup clear broth (seafood or vegetable)
- 2 servings spaghetti
Cooking Instructions
Step 1
Start by building a base of rich aroma. Heat a generous amount of olive oil in a pan over medium heat. Add the sliced garlic and dried red chilies (or bird’s eye chilies) and sauté gently until fragrant. Be careful not to burn the garlic, allowing its subtle aroma to infuse the oil.
Step 2
Prepare the garlic scapes by cutting them into approximately 1cm pieces. Cutting them slightly thicker ensures they retain a pleasant crunch after cooking, preventing them from becoming too soft.
Step 3
Once the garlic and chilies are fragrant, add the thoroughly washed clams to the pan and stir-fry them together. The clams will release their oceanic essence, adding depth to the dish.
Step 4
Now, add the chopped garlic scapes to the pan and stir-fry with the other ingredients. If you prefer your garlic scapes to be extra crisp, consider adding them later. A tip is to add the broth, bring it to a boil, add the spaghetti, then add some pasta water, and finally toss in the garlic scapes. (In this recipe, we’re stir-frying them for added flavor.)
Step 5
Season the pasta with salt and pepper to taste. Use 1 tablespoon of salt for overall seasoning and 1 teaspoon of salt for the pasta water. Sprinkle in the dried basil for an extra layer of herbaceous flavor.
Step 6
The broth is key to the refreshing taste. Pour 1 cup of clear broth (seafood or vegetable broth works well) into the pan. (Using a natural dried anchovy and pollack broth is also an option.) Bring the broth to a rolling boil over high heat to help the clams open and release their flavorful juices.
Step 7
As the broth heats up, you’ll notice the clams starting to open. This is the perfect moment to start boiling your spaghetti in a separate pot.
Step 8
When cooking the spaghetti, add about 1 teaspoon of salt to the boiling water. Check the pasta periodically for doneness. Once it’s cooked to your preferred ‘al dente’ texture, drain it and immediately add it to the pan with the Vongole sauce. Also, add about one ladleful of the pasta cooking water to help emulsify the sauce and coat the noodles evenly. (Pasta water is the starchy water used to boil the noodles.)
Step 9
Toss and stir-fry the pasta with the sauce in the pan. Stirring well ensures that the pasta absorbs the flavors of the sauce thoroughly, resulting in a richer taste. Once everything is well combined, turn off the heat and transfer the pasta to a serving dish.
Step 10
Garnish with a sprinkle of parsley flakes and, if desired, some grated Parmesan cheese to complete your Garlic Scape Vongole Pasta. Enjoy the subtle zest and delightful crunch of the garlic scapes, complemented by the refreshingly savory broth from the clams – a truly delicious meal!
