Vongole Pasta: A Clam-Filled OIl Pasta Delight
Vongole Pasta: A Clam-Filled OIl Pasta Delight
Homemade Vongole Pasta Recipe with Fresh Clams and Savory Oil Sauce
Indulge in the rich umami and exquisite flavor of this Vongole pasta, generously prepared with fresh clams for a clean and satisfying taste. This oil-based pasta is elevated by the natural sweetness of the clams, creating a light yet deeply flavorful dish. Enjoy the perfect harmony of tender pasta and the refreshing essence of the sea with this delightful Vongole pasta recipe.
Vongole Pasta Ingredients- Pasta (Spaghetti or Linguine) 100g
- Fresh Clams 200g
- Extra Virgin Olive Oil 5 Tbsp
- Garlic 5 cloves (thinly sliced or minced)
- Dried Red Chili Peppers (Peperoncino) 5 (adjust to taste)
- Cooking Wine (e.g., White Wine or Sake) 1 Tbsp
- Black Pepper to taste
- Pasta Cooking Water 100ml
For Cooking the Pasta- Water 1L
- Salt 1 pinch (or 1/2 tsp)
- Water 1L
- Salt 1 pinch (or 1/2 tsp)
Cooking Instructions
Step 1
Begin by purging the clams to ensure they are clean and free of grit. Fill a stainless steel bowl with cold water and dissolve 1 tablespoon of salt in it. Add the scrubbed clams to the salted water. Cover the bowl tightly with plastic wrap or a lid, resembling a dark environment, and refrigerate for 1 to 2 hours. This process encourages the clams to expel any sand or impurities. After purging, rinse the clams thoroughly under running water.
Step 2
Thinly slice the garlic cloves. Slicing allows the garlic to infuse its aroma gently into the olive oil as it cooks, creating a more nuanced flavor profile. You can also mince the garlic if you prefer a more intense garlic presence.
Step 3
Now, let’s cook the pasta. In a large pot, bring 1 liter of water to a rolling boil over high heat. Once the water is boiling vigorously, add the 100g of pasta and a pinch of salt. The salt seasons the pasta itself and helps to achieve a firm, ‘al dente’ texture.
Step 4
To prevent the pasta from sticking together, stir it frequently with tongs or a fork from the moment it’s added to the water. Cook the pasta according to the package directions, typically for 8 to 10 minutes, aiming for an ‘al dente’ bite. Remember to reserve about 100ml of the starchy pasta water before draining – it’s crucial for the sauce!
Step 5
While the pasta is cooking, heat a separate pan over medium-low heat. Add 5 tablespoons of extra virgin olive oil to the warm pan. Add the sliced garlic and dried chili peppers, and sauté gently until the garlic is fragrant and lightly golden. Be careful not to burn the garlic. Then, add the purged clams and 1 tablespoon of cooking wine. Cover the pan with a lid and cook for 1 minute. The wine helps to reduce any potential fishiness from the clams and adds depth.
Step 6
After about a minute, lift the lid. You should see most of the clams have opened. Now, carefully transfer the cooked pasta directly from the pot into the pan with the clams. Add about 100ml of the reserved pasta cooking water. This starchy water is key to creating a silky sauce that coats the pasta beautifully.
Step 7
Season with black pepper to taste. Toss the pasta and clams together in the pan, allowing the pasta to absorb the delicious flavors of the sauce. Continue to stir and cook gently for a minute or two, ensuring everything is well combined.
Step 8
Continue to sauté until the sauce has slightly reduced and coats the pasta lusciously. Your homemade Vongole pasta is now ready to be served! Plate it beautifully and enjoy the fresh taste of the sea.
