Moist & Flavorful! Authentic Vongole Oil Pasta
Authentic Vongole Oil Pasta Recipe by Italian Chefs Tommaso & Salvatore Esposito
Tired of dry Vongole pasta? Say goodbye to that problem! This recipe, shared by Italian chef brothers Tommaso and Salvatore Esposito, is your go-to for perfectly moist and deeply flavorful Vongole oil pasta. Experience the delightful combination of chewy pasta and fresh clam essence that will transport you straight to Italy.
Ingredients
- Fresh clams 400g
- Pasta (Spaghetti or Linguine) 200g
- Extra virgin olive oil 5g (approx. 1 Tbsp)
- Garlic 3 cloves (thinly sliced)
- Peperoncino (to taste)
- Fresh parsley 1 handful (chopped or roughly chopped)
- Salt 2 pinches (for pasta water and seasoning)
Cooking Instructions
Step 1
First, the crucial step is to thoroughly purge your fresh clams of any sand. Dissolve 2 pinches of salt in cold water, enough to submerge the clams. Cover the pot tightly with a cloth or dark plastic wrap to block out light, and refrigerate overnight. This process encourages the clams to expel any grit. The next day, rinse the clams under running water, gently scrubbing them with your hands to remove any remaining debris. Drain them in a colander and set aside.
Step 2
Bring a large pot of water to a rolling boil over high heat. Once boiling, add 1 teaspoon of salt (or about 10g of salt per liter of water) and carefully add the pasta. Cook the pasta for 1-2 minutes less than the package instructions, aiming for a perfect al dente texture. It’s important not to add olive oil to the pasta water. Reserve about 1 cup of the starchy pasta water before draining.
Step 3
While the pasta is cooking, prepare the pan for the clams. Heat a deep skillet over medium heat with a generous amount of extra virgin olive oil (about 1 tablespoon). Once the oil is warm, add the thinly sliced garlic and sauté gently until fragrant, being careful not to burn it. You just want to infuse the oil with the garlic aroma.
Step 4
Once the garlic has infused the oil, add all the purged and cleaned clams (400g) to the skillet. Immediately cover the pan with a lid to trap the steam and moisture, and let them cook for about 3 minutes. During this time, the clams will open, releasing their delicious liquor and flavor into the pan.
Step 5
Here’s a chef’s trick: While holding the lid in place, gently shake the pan. This motion will help the clams gather towards the lid, naturally mixing their released juices with the olive oil in the pan. This step is key to developing a rich, clam-infused sauce.
Step 6
Now, let’s add a touch of heat. Add peperoncino flakes to your liking and sauté for about 3 seconds to release their fragrance. Be quick, as overcooking can make them bitter. Next, add the chopped fresh parsley and stir lightly. Finally, taste and adjust seasoning with 2 pinches of salt if needed, to balance the flavors.
Step 7
Finally, add the al dente pasta directly to the skillet with the clams. Toss everything together well, ensuring the pasta is coated with the clam sauce and olive oil. If the sauce seems a bit dry, add 2-3 tablespoons of the reserved pasta water to create a silkier, more emulsified sauce that clings beautifully to the pasta. Serve immediately and enjoy this exquisite Vongole oil pasta while it’s piping hot!
