Elegant Clam Pasta (Vongole) Made at Home
Elegant Clam Pasta (Vongole) Made at Home
The Ultimate Vongole Sauce Recipe Using Fresh Clams – Easy Homemade Pasta
I’ve been really enjoying cooking with clams lately, and this clams dish is one of my frequent favorites. Let’s make an elegant Vongole pasta that’s simple yet impressive, right in your own kitchen. I’ll share my secret to making it deliciously without any store-bought sauce. Focus on this recipe that perfectly balances the rich flavor of clams with aromatic basil pesto!
Ingredients- 2 servings of pasta noodles
- 1.5L water (for boiling pasta)
- 1 Tbsp coarse salt (for boiling pasta)
- 1 piece of butter (approx. 10g)
- 1 Tbsp minced garlic (approx. 10g)
- A generous amount of fresh clams (or other shelled seafood), approx. 200-300g
- 1/2 bottle of Cheongha (Korean rice wine), approx. 180ml
- A pinch of dried chili flakes or finely chopped Korean green chili pepper (to taste)
- 2-3 ladles of pasta cooking water (starchy water)
- 1-2 Tbsp basil pesto (optional)
Cooking Instructions
Step 1
First, the foundation of a delicious Vongole pasta is perfectly cooked noodles! In a large pot, bring 1.5L of water to a rolling boil and add 1 tablespoon of coarse salt. The salt is crucial for seasoning the pasta as it cooks.
Step 2
Once the water is boiling vigorously, add the pasta noodles and cook for about 9 minutes. Cooking times can vary depending on the pasta type and your stove’s heat, so test a strand around the 9-10 minute mark to ensure it’s cooked to your liking – ‘al dente’ is usually best.
Step 3
Drain the cooked pasta in a colander. To prevent the noodles from sticking together, drizzle about 1-2 tablespoons of olive oil over them and toss gently. This will help them separate nicely for later when you toss them with the sauce.
Step 4
Now, let’s prepare the sauce that will elevate your clam pasta! The keys to a fantastic Vongole pasta are Cheongha (Korean rice wine), butter, and basil pesto for added aroma. (Basil pesto is optional, but it adds a wonderfully deep flavor!)
Step 5
Heat a large pan over medium-low heat and add a piece of butter. Let it melt slowly. The rich buttery flavor will coat the entire pasta dish.
Step 6
Once the butter has melted, add the minced garlic and sauté until fragrant. Be careful not to burn the garlic; adjust the heat between low and medium, stirring constantly with a spatula. The subtle aroma of garlic will make the dish even more delicious.
Step 7
Personally, I find that sautéing sliced garlic alongside the minced garlic adds a wonderful aroma too! I used only minced garlic today, but feel free to try sliced garlic if you prefer.
Step 8
Add the thoroughly purged fresh clams (or your chosen shelled seafood) to the pan and stir-fry them together. Properly purging the clams is essential to avoid any grit and ensure a clean eating experience. (Refer to my previous post for clam purging instructions!)
Step 9
As the clams begin to open, it’s time to add the star ingredient of this pasta!
Step 10
This is the secret weapon that brings out the umami in our clam Vongole pasta: Cheongha!
Step 11
Pour in about half a bottle (approx. 180ml) of Cheongha and let it cook with the clams. This combination creates a deeply savory and refreshing broth, blending the essence of the sea with the wine’s subtle notes. If you don’t have half a bottle, adding a smaller amount will still enhance the flavor.
Step 12
Increase the heat to high and stir-fry briskly. This helps the clams cook fully and the sauce to reduce slightly.
Step 13
If you enjoy a bit of heat, now is the time to add a pinch of dried chili flakes or finely chopped fresh green chili pepper. The spicy kick will cut through the richness and add another layer of flavor.
Step 14
The broth might taste a little plain if you taste it now. Don’t worry! Adding 2-3 ladles of the starchy pasta cooking water will bring everything together. The pasta water, rich with starch from the noodles, emulsifies with the sauce and perfectly seasons the dish.
Step 15
Add the pre-cooked pasta noodles to the pan. Toss everything together, ensuring the noodles and clams are evenly coated with the delicious sauce. Your fantastic Vongole pasta is almost ready!
Step 16
Continue to toss and stir-fry over high heat for a minute or two, allowing the pasta to absorb the flavors. Watching the pasta and clams dance in the pan is part of the fun!
Step 17
Finally, taste the pasta and adjust the seasoning if necessary. If everything tastes balanced and delicious, it’s time to serve!
Step 18
Here’s one last personal tip for you: for an even more aromatic and intense flavor, stir in 1-2 tablespoons of basil pesto at the very end. It pairs exceptionally well with oil-based pasta and adds a wonderful fragrant depth. Definitely give it a try!
