Flavorful Vongole Pasta: A Simple, Irresistible Classic
Flavorful Vongole Pasta: A Simple, Irresistible Classic
An Easy Pasta Brunch Recipe: Classic Vongole Pasta
Enjoy a wonderfully simple Vongole Pasta that’s incredibly addictive! This dish brings the fresh taste of the sea with fragrant garlic and rich olive oil. Perfect for a quick meal or a special brunch, this pasta is sure to become a favorite. 🐚🍝
Ingredients- Spaghetti, 2 servings
- Fresh Manila clams, 1 pack (approx. 300-400g)
- Extra virgin olive oil, 5 tablespoons
- Coarse salt, 1 tablespoon (for purging clams)
- Dried bird’s eye chilies, 4 (adjust to taste)
- Minced garlic, 1 tablespoon
- Dry white wine, 2 tablespoons
- Fine salt, a pinch (for seasoning)
- Freshly ground black pepper, a pinch
Cooking Instructions
Step 1
Thoroughly rinse the fresh Manila clams. Then, soak them in water mixed with 1 tablespoon of coarse salt for 1 to 2 hours to purge them of any sand or grit. You can change the water once or twice during this process for best results. After purging, rinse the clams under running water until clean.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil. Add 1 tablespoon of coarse salt and 1 tablespoon of olive oil to the boiling water. This helps prevent the spaghetti from sticking and ensures it cooks evenly. Carefully place the spaghetti into the pot, spreading it out so it doesn’t clump together, and begin cooking.
Step 3
Cook the spaghetti for 8 minutes. You can adjust this time slightly between 7 to 9 minutes depending on your preferred level of doneness – a slightly firm texture (al dente) is usually recommended. Once cooked, do not rinse the pasta. Drain it and set it aside. Crucially, reserve about 1/2 cup of the pasta cooking water (pasta water). This starchy water is key to creating a silky sauce!
Step 4
Heat 3 tablespoons of olive oil in a large pan over medium-low heat. Add the minced garlic and dried chilies. Sauté for about 2 minutes until fragrant, being careful not to burn the garlic. Add the purged clams to the pan and stir-fry for another 2 minutes. Pour in the reserved pasta water (about 1/2 cup) and the white wine. Cover the pan and let it simmer until all the clams have opened. Once the clams are open, add the cooked spaghetti to the pan. Toss everything together gently to coat the pasta with the clam juices and olive oil.
Step 5
Season the pasta with a pinch of fine salt to adjust the overall flavor. Finish with a sprinkle of freshly ground black pepper for an extra aromatic touch. Toss well to combine, and your delicious Vongole Pasta is ready!
Step 6
Transfer the finished Vongole Pasta to a serving plate. For an extra touch of richness and shine, drizzle about 1 tablespoon of olive oil over the top before serving. Enjoy your homemade pasta!
