Aglio e Olio Vongole Pasta
Simple Yet Elegant Aglio e Olio Vongole Pasta Recipe for a Delicious Brunch at Home
Craving a simple yet satisfying meal? If Aglio e Olio feels a bit plain and Vongole seems tricky to get just right, this recipe is for you! By generously adding plenty of garlic, dried chili peppers, and fresh clams, you can create a rich and flavorful spaghetti dish. Give it a try and enjoy a delightful brunch!
Main Ingredients
- Spaghetti 130g
- 15 cloves fresh garlic
- 1/2 dried Cheongyang chili pepper
- 12 fresh clams
Seasoning & Others
- 2 pinches salt (for boiling pasta)
- 1 Tbsp cooking wine (mirin or sake)
- 1 ladle pasta water (starchy cooking water)
- 3 Tbsp extra virgin olive oil
- Parmesan cheese (grated, to taste)
- 2 pinches salt (for boiling pasta)
- 1 Tbsp cooking wine (mirin or sake)
- 1 ladle pasta water (starchy cooking water)
- 3 Tbsp extra virgin olive oil
- Parmesan cheese (grated, to taste)
Cooking Instructions
Step 1
First, bring 1.5 liters of water to a rolling boil in a large pot, adding 2 pinches of salt. Once boiling, add the spaghetti and cook for 10 minutes, or about 1 minute less than the package instructions. While the pasta is cooking, thinly slice the garlic cloves and crumble the dried Cheongyang chili pepper into small pieces.
Step 2
Heat a large skillet over medium heat. Add 3 tablespoons of extra virgin olive oil and let it warm up, coating the pan.
Step 3
Add the sliced garlic and crumbled dried chili pepper to the warm olive oil. Sauté gently until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic; adjust the heat as needed.
Step 4
Once the garlic is fragrant, add the cleaned clams to the skillet. Pour in about 1 ladle of the starchy pasta water you’ve been cooking the spaghetti in. Cover the skillet immediately and let the clams steam until they open wide.
Step 5
When all the clams have opened, remove the lid. Add 1 tablespoon of cooking wine (like mirin or sake) to the pan. This helps to reduce any fishy odor from the clams and adds a subtle depth of flavor. Stir briefly to let some of the liquid evaporate.
Step 6
By now, your spaghetti should be perfectly cooked. Drain the pasta and add it directly to the skillet with the clam sauce. Reduce the heat to low. Drizzle an additional 1 tablespoon of olive oil over the pasta. Gently toss everything together for about 1 minute, allowing the pasta to absorb the sauce and become beautifully coated and glossy.
Step 7
Finally, sprinkle generously with grated Parmesan cheese, if desired, for an extra layer of flavor. Your Aglio e Olio Vongole pasta is ready to be enjoyed! Serve immediately while hot.
