Super Simple! Alio Olio Recipe Better Than Restaurants
Super Simple! Alio Olio Recipe Better Than Restaurants
Restaurant Quality at Home! Alio Olio for Pasta Beginners (Easy Dorm Cooking)
Hello! This is ‘Won’s Michelin Guide’! Today, I’ll share a recipe for Alio Olio that’s simpler, easier, and faster to make than most restaurants, and tastes even better. You’ll need clams and white wine! It’s truly delicious, haha.
Ingredients- 300g fresh clams
- White wine (enough to cover the clams)
- 4 cloves garlic
- 1 Tbsp butter
- 2 Tbsp olive oil
- 5 dried red chili peppers (peperoncino)
Cooking Instructions
Step 1
Purging the clams is key! First, rinse the clams under running water several times to remove any dirt. Place the clams in a bowl, dissolve 2 tablespoons of salt in about 1 liter of water, and pour it over the clams. To help them purge, cover the bowl with a black cloth or aluminum foil to block out light. Placing a stainless steel spoon in the water can speed up the purging process. Refrigerate for at least 2 hours or up to half a day. After purging, discard the water and rinse the clams again under clean water.
Step 2
Prepare 4 cloves of garlic by peeling them and slicing them thinly into rounds (slivered).
Step 3
Bring a large pot of water to a rolling boil. Add 2 tablespoons of coarse salt to the water. This will be used to cook the spaghetti.
Step 4
Heat a large pan over medium heat and add 2 tablespoons of olive oil. Don’t be shy with the olive oil; it’s the base of the flavor.
Step 5
Add the sliced garlic and dried red chili peppers to the pan. Sauté over low heat, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will turn bitter. The chili peppers will infuse their spicy aroma into the oil.
Step 6
Once the water is boiling rapidly, add the spaghetti and cook according to package directions, subtracting 1-2 minutes from the recommended time (aim for about 7 minutes total cooking time). Reserve about a cup of the starchy pasta water before draining the pasta; this will be used to emulsify the sauce.
Step 7
Once the garlic and chili peppers have infused the olive oil beautifully, add the purged clams to the pan. Sauté them quickly, just until they start to open.
Step 8
Pour in enough white wine to come about halfway up the clams. The wine will help deglaze the pan, add acidity, and cook off the alcohol, leaving behind a lovely flavor. (About 50-70ml)
Step 9
Add 1 tablespoon of butter to the pan and swirl it around until melted. Reduce the heat to low, cover the pan, and let the clams steam until they are fully cooked and have opened completely, about 2-3 minutes.
Step 10
Add the drained spaghetti directly to the pan with the clams and sauce. Ladle in about 5 spoonfuls of the reserved pasta water. Toss everything together vigorously to coat the pasta and create a light, emulsified sauce.
Step 11
Toss everything together until well combined and the sauce coats the pasta beautifully. Transfer to a serving plate and enjoy your delicious homemade Alio Olio! You can garnish with chopped parsley or a crack of black pepper if desired.
