Rich Vongole Pasta with Fresh Clams
Rich Vongole Pasta with Fresh Clams
How to Make Delicious Vongole Pasta Using Manila Clams
I absolutely adore cheesy pasta, but lately, I’ve fallen head over heels for the charm of oil-based pasta. Today, I’ve made a refreshing Vongole Pasta using clams that boast a wonderfully firm texture. The plumpness of the clams and the light, fragrant oil base create a delightful dish perfect for any occasion.
Ingredients- 500g fresh Manila clams
- 200g pasta (linguine recommended)
- 10 cloves garlic
- 6 dried red chili peppers (peperoncino)
- 2 tablespoons coarse salt (for purging clams and pasta water)
Seasoning- 5 tablespoons olive oil
- 2/3 cup pasta water
- A little fresh parsley
- A little grated Parmesan cheese
- 5 tablespoons olive oil
- 2/3 cup pasta water
- A little fresh parsley
- A little grated Parmesan cheese
Cooking Instructions
Step 1
First, let’s purge the fresh Manila clams to ensure they are clean. Even if you bought pre-purged clams, rinse them thoroughly. Place the clams in a bowl, cover them with enough water to submerge, and add coarse salt at a ratio of 1 tablespoon per liter of water to create a clam-purging saltwater solution.
Step 2
Clams tend to open their shells more in the dark. Cover the bowl with the saltwater using a black plastic bag to block out all light. Let them sit for about 1 hour, allowing the clams to expel any sand or impurities.
Step 3
After the purging time is up, rinse the clams again under running water multiple times to ensure no impurities remain. This step helps achieve a cleaner taste.
Step 4
Garlic is a key ingredient for flavor. Slice all 10 cloves thinly. Using a generous amount of garlic will result in a richer garlic aroma. If you enjoy a spicy kick, finely mince the dried red chili peppers (peperoncino). Feel free to adjust the amount of garlic and chili peppers to your personal preference.
Step 5
Prepare a large pot for boiling the pasta. Add plenty of water (about 2 liters) and 1 tablespoon of coarse salt. Bring it to a rolling boil. Salting the pasta water is crucial as it will later season the pasta itself.
Step 6
Once the water is boiling vigorously, add the pasta. Linguine is ideal for Vongole pasta, but regular spaghetti will also yield delicious results. Stir the pasta immediately to prevent it from sticking together.
Step 7
While the pasta is cooking, this is a critical step that determines its texture. If you prefer an ‘al dente’ (firm to the bite) texture, I recommend cooking it 1-2 minutes less than the package instructions. Here, it was cooked for 6 minutes. Drain the pasta in a colander. Importantly, reserve about 2 cups (approx. 480ml) of the starchy pasta water; it will be invaluable for adjusting the sauce consistency.
Step 8
Heat a wide pan and add a generous amount of extra virgin olive oil (5 tablespoons). Once the pan is heated over medium heat, add the thinly sliced garlic. Sauté until it turns golden brown, being careful not to burn it, to release its fragrance.
Step 9
As the garlic becomes golden and aromatic, add the minced dried red chili peppers (peperoncino) and sauté for another minute to infuse a hint of spiciness. Keep an eye on the heat to prevent the garlic from burning.
Step 10
Add all the rinsed Manila clams to the pan with the fragrant garlic and chili peppers. Increase the heat to high and stir-fry quickly. The clams should start to open their shells.
Step 11
Cover the pan with a lid and let it cook over medium-high heat for about 2-3 minutes, or until all the clams have opened. During this process, the delicious clam broth will be released, enhancing the pasta’s flavor.
Step 12
Once all the clams have opened, add the drained pasta directly to the pan. Gently toss everything together to combine the pasta with the clam broth.
Step 13
If the pan seems too dry, gradually add the reserved pasta water (about 2/3 cup or 160ml), a little at a time, to achieve the desired sauce consistency. The pasta water helps to season the dish and thicken the sauce. Continue to cook until the pasta absorbs the liquid and becomes moist.
Step 14
Finally, taste the pasta and adjust the seasoning with salt if needed. While the olive oil and clam broth provide ample savory flavor, a touch of salt can perfect the taste according to your preference.
Step 15
Even without using white wine, a delicious Vongole Pasta brimming with the flavors of fresh clams, garlic, and chili peppers is successfully created. The freshness of the clams is the secret to its wonderful taste!
Step 16
Transfer the finished Vongole Pasta to a serving plate. Sprinkle generously with fresh parsley and, if desired, a good amount of grated Parmesan cheese. Enjoy your homemade, restaurant-quality Manila clam Vongole Pasta! Bon appétit!
