Spicy and Savory Vongole Pasta with Abundant Manila Clams
Spicy and Savory Vongole Pasta with Abundant Manila Clams
#ManilaClamRecipe #HowToMakeVongolePasta #AFlavorfulVongole Pasta Packed with Manila Clams, Garlic, and a Hint of Spice!
While I often use littleneck clams for Vongole pasta, today I’ve opted for authentic Manila clams (short-neck clams) to truly capture the essence of this classic dish. This Vongole pasta is brimming with succulent Manila clams, seasoned with spicy crushed red pepper flakes, and infused with a rich garlic aroma. The natural briny liquor from the clams, combined with a homemade seafood broth, creates a refreshingly savory and slightly spicy sauce. Enjoy a restaurant-quality Vongole pasta experience right at home!
Ingredients for Manila Clam Vongole Pasta- 1kg fresh Manila clams (short-neck clams)
- 2 Tbsp crushed red pepper flakes (adjust to taste)
- 15 cloves garlic, thinly sliced (garlic slices)
- 3 Tbsp coarse sea salt (for purging and seasoning)
- 1 Tbsp finely grated Parmesan cheese (for sauce consistency and flavor)
- 1 tsp dried basil
- 1 tsp black pepper
- 4 Tbsp extra virgin olive oil
- A pinch of dried parsley (for garnish)
- A little finely grated Parmesan cheese (for final garnish)
- 700ml homemade seafood broth (or water)
- 2 ladlefuls of pasta cooking water (pasta water)
- Pasta for 4 servings (spaghetti or linguine recommended)
Cooking Instructions
Step 1
Preparing the Manila clams is crucial for a clean and flavorful pasta. First, place the clams in a bowl and add 1-2 tablespoons of coarse sea salt. Pour in enough cold water to just cover the clams. Let them sit in a dark place for at least 1 hour to purge any grit or sand. This step is essential for a clean-tasting broth. After purging, rinse the clams thoroughly under cold running water several times. Gently rub the clams against each other while rinsing to remove any clinging debris. This ensures a clear and delicious sauce.
Step 2
In a wide, deep pan, heat a generous amount of extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and crushed red pepper flakes. Sauté gently until the garlic is fragrant and lightly golden, and the chili flakes release their spicy aroma. This creates a flavorful base for the pasta. If you don’t have crushed red pepper flakes, you can substitute with crumbled dried chili peppers like peperoncino, bird’s eye chilies, or Vietnamese dried chilies. Be careful not to burn the garlic; you want to infuse the oil with its flavor.
Step 3
Once the garlic and chili have released their aromas, add all the purged and rinsed Manila clams to the pan. Season with coarse sea salt, dried basil, and black pepper. Remember that fresh clams release their own flavorful liquor, so start with minimal salt and adjust later if needed. Increase the heat to medium-high and stir-fry until the clams begin to open their shells.
Step 4
As the clams start opening, indicating they are nearly cooked, you can add the prepared spicy stir-fried spinach (optional, for added flavor and color) and toss everything together. If you don’t have the spinach, you can skip this step. You’ll notice a wonderful aroma developing as the clams, garlic, and chili meld together.
Step 5
Now it’s time to add the broth to create the sauce. Pour in the homemade seafood broth (or water) and bring it to a rolling boil over high heat. The combination of the clam liquor and seafood broth will create a rich and savory base. Once boiling, reduce the heat to medium and taste the sauce. If it needs more flavor or a smoother consistency, stir in 1 tablespoon of finely grated Parmesan cheese. The Parmesan adds a wonderful depth and creaminess.
Step 6
Add the cooked pasta directly to the sauce in the pan. Pour in about 1-2 ladlefuls of the reserved pasta cooking water. Toss the pasta and sauce vigorously to combine everything well. The starchy pasta water will help emulsify the sauce, making it cling to the pasta and keeping it moist. Continue to sauté for about 1-2 minutes, allowing the pasta to absorb the delicious sauce.
Step 7
Your flavorful and spicy Vongole pasta, generously filled with Manila clams, is now ready! For an extra touch of freshness and visual appeal, sprinkle some dried parsley over the top. You can also add a little more grated Parmesan cheese if desired. Serve immediately and enjoy the delicious taste of this homemade Vongole pasta!
