Spicy and Refreshing Clam Pasta (Vongole)
Super Simple Golden Recipe for Spicy Vongole Pasta
Wondering what to do with leftover clams from making Doenjang Jjigae? This recipe allows you to enjoy Doenjang Jjigae one day and a delightful Vongole pasta the next! Making the most of a pack of clams, it’s a two-in-one solution! 🙂 This pasta is incredibly simple yet bursting with flavor, featuring the deep umami of clams, the pungent aroma of garlic, and the kick of chili peppers that will awaken your appetite. You don’t need any special broth; the natural flavors of the ingredients create a rich and satisfying dish.
Main Ingredients- 1 handful fresh clams (approx. 200-250g)
- 1 serving spaghetti (approx. 80-100g, about the size of a 500-won coin)
- 10 cloves garlic
- 1 Korean green chili pepper (Cheongyang)
- 1/2 cup soju (using a paper cup, to remove any fishy odor)
Seasoning & Others- 3 Tbsp olive oil (extra virgin recommended)
- A pinch of black pepper
- Salt to taste (for boiling pasta and seasoning)
- 1 ladle pasta water (approx. 50-70ml)
- 3 Tbsp olive oil (extra virgin recommended)
- A pinch of black pepper
- Salt to taste (for boiling pasta and seasoning)
- 1 ladle pasta water (approx. 50-70ml)
Cooking Instructions
Step 1
Bring a large pot of water to a boil. Add 1 Tbsp of salt and cook 1 serving of spaghetti. Cook the pasta for 1-2 minutes less than the time indicated on the package, as it will continue to cook in the sauce later. (Typically around 7-8 minutes).
Step 2
Rinse the clams thoroughly under running water to remove any sand or debris. Scrub the shells gently with your hands to clean them. For extra assurance, you can soak them in saltwater for about 30 minutes to purge any remaining sand.
Step 3
Heat a pan over medium-low heat and add a generous amount of 3 Tbsp olive oil. Add the thinly sliced garlic and the chopped green chili pepper. Sauté them until fragrant, taking care not to burn the garlic. Cooking them until they are lightly golden is key.
Step 4
Once the garlic is lightly golden, add all the prepared clams to the pan. Stir-fry for another 1-2 minutes to infuse the clams with the flavors of garlic and chili.
Step 5
Pour in the 1/2 cup of soju. The soju will help evaporate the alcohol smell and effectively eliminate any fishy odor from the clams. Immediately cover the pan and let it cook for about 2-3 minutes, or until all the clams have opened their shells. If some remain closed, you can turn off the heat and let them steam for a little longer covered.
Step 6
Clam meat can become tough if overcooked. Once the clams have opened, remove them from the pan and set them aside on a plate. This step helps prevent them from becoming rubbery when combined with the pasta later.
Step 7
Now, add the cooked spaghetti to the pan along with 1 ladle of the reserved pasta water and a pinch of black pepper. The starch in the pasta water helps the sauce cling to the noodles and adds richness. Stir-fry gently over medium heat for 1-2 minutes, allowing the pasta and sauce to meld together. Taste the pasta and season with salt if needed. (Remember that clams are naturally salty, so add salt very sparingly).
Step 8
Finally, return the cooked clams you set aside to the pan and toss gently. Your delicious Vongole pasta is ready! Enjoy this homemade pasta that’s both visually appealing and incredibly tasty. (Reference: http://blog.naver.com/joesunseng/220579170147)
