Simple Vongole Pasta Recipe for Camping
Perfect for Camping! Vongole Pasta Rich with Fresh Clams and Aromatic Flavors
Introducing an easy-to-make Vongole pasta recipe, perfect for when you crave a delicious meal while camping. The harmonious blend of fresh clams, fragrant garlic, and olive oil is exceptional and will enhance the romantic ambiance of your camping trip.
Main Ingredients
- 500g fresh Manila clams
- 200g pasta (spaghetti or linguine)
- 4-5 Tbsp olive oil
- 100g peeled shrimp (optional)
- 5-6 cloves garlic, thinly sliced
- 5-6 cherry tomatoes, halved
- Salt to taste
- Dried parsley for garnish
Cooking Instructions
Step 1
First, we’ll purge the clams to ensure freshness. In a bowl, add 1L of water and dissolve 2 Tbsp of salt (about 30g). Pour enough water so the clams are about 3/4 submerged. Cover the bowl with a tray to keep the clams from moving, then wrap it with a black plastic bag. Leave it in a cool place for about 2 to 3 hours. This process encourages the clams to expel any sand or grit. If the water becomes cloudy during this time, it’s a good idea to change it once.
Step 2
In a large pot, bring plenty of water (about 1L) to a boil. Once boiling, add 1/2 tsp of salt and 1 tsp of olive oil. This helps prevent the pasta from sticking together and adds a subtle flavor. Add the pasta and cook according to package directions, but aim for about 1 minute less than the suggested time to achieve ‘al dente’ texture, as it will cook further in the pan later. Drain the cooked pasta and toss it with 1 Tbsp of olive oil to prevent it from clumping or becoming mushy.
Step 3
Heat 2-3 Tbsp of olive oil in a pan over medium-low heat. Add the sliced garlic and gently sauté until fragrant and lightly golden. Once the garlic starts to turn golden, add the purged clams and increase the heat to high. Stir-fry quickly for about 1 to 2 minutes, just until the clams begin to open, preserving their fresh flavor.
Step 4
As the clams start to open, add the halved cherry tomatoes and the prepared shrimp (if using). Stir-fry together. The juices released from the clams will meld with the other ingredients, creating a delicious base. If the pan seems too dry, add about 1/2 cup of the pasta cooking water to maintain moisture.
Step 5
Transfer the cooked pasta to the pan with the clams and vegetables. Toss everything together for another 1 to 2 minutes, allowing the pasta to absorb the flavorful sauce. Once the pasta is well coated and reaches your desired consistency, season with salt to taste. Be mindful of the natural saltiness of the clams when adjusting the seasoning. Finally, plate the pasta beautifully and sprinkle with dried parsley for garnish. Enjoy your fresh and delicious Vongole pasta, a special meal for your camping adventure!
