Pasta al Vongole: A Step-by-Step Recipe Guide

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Pasta al Vongole

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Colander
• Large skillet
• Wooden spoon
• Pasta pot (for boiling pasta)
• Tongs

Ingredients

  

• Ingredients
• 400 g 14 oz spaghetti or linguine
• 1 kg 2.2 lbs fresh clams, scrubbed
• 4 tablespoons olive oil
• 4 cloves garlic minced
• 1 teaspoon red pepper flakes adjust to taste
• 1 cup dry white wine such as Pinot Grigio
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley chopped
• Zest of 1 lemon optional

Instructions

 

• Method
• Prepare the Clams:
• Place the cleaned clams in a bowl of cold water with a tablespoon of salt for about 20 minutes to help them expel any sand. Rinse thoroughly and set aside.
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and set aside.
• Sauté the Garlic:
• In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
• Add the Clams:
• Increase the heat to high and add the cleaned clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.
• Combine with Pasta:
• Once the clams are cooked, add the drained pasta to the skillet. Toss gently to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
• Season and Serve:
• Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and lemon zest (if using). Serve immediately with extra parsley and lemon wedges on the side.
• Variations
• Vegetarian Version: Substitute clams with mushrooms and add a splash of vegetable broth instead of wine.
• Gluten-Free Option: Use gluten-free pasta.
• Add Vegetables: Include cherry tomatoes or spinach for added flavor and nutrients.

Pasta al Vongole, or pasta with clams, is a classic Italian dish that brings the flavors of the sea right to your table. This recipe is not only delicious but also straightforward to prepare, making it a fantastic option for both beginners and seasoned cooks. From my own personal experience, I can assure you that the combination of fresh clams, garlic, and a hint of spice is utterly irresistible. Let me show you how I make this delightful dish.

Notes on What to Expect

When making Pasta al Vongole, you can expect a rich and flavorful dish with a beautiful balance of garlic and clam essence. The dish is best enjoyed fresh, as the pasta can absorb too much liquid if left to sit.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 calories per serving
• Cuisine: Italian
• Course: Main Dish
• Cost of Ingredients: Moderate

Equipment Needed

• Large pot or Dutch oven
• Colander
• Large skillet
• Wooden spoon
• Pasta pot (for boiling pasta)
• Tongs
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Vongole here.

Ingredients

• 400g (14 oz) spaghetti or linguine
• 1 kg (2.2 lbs) fresh clams, scrubbed
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 cup dry white wine (such as Pinot Grigio)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Vongole here.

Method

1. Prepare the Clams:
   • Place the cleaned clams in a bowl of cold water with a tablespoon of salt for about 20 minutes to help them expel any sand. Rinse thoroughly and set aside.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and set aside.
3. Sauté the Garlic:
   • In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
4. Add the Clams:
   • Increase the heat to high and add the cleaned clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.
5. Combine with Pasta:
   • Once the clams are cooked, add the drained pasta to the skillet. Toss gently to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
6. Season and Serve:
   • Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and lemon zest (if using). Serve immediately with extra parsley and lemon wedges on the side.

Variations

• Vegetarian Version: Substitute clams with mushrooms and add a splash of vegetable broth instead of wine.
• Gluten-Free Option: Use gluten-free pasta.
• Add Vegetables: Include cherry tomatoes or spinach for added flavor and nutrients.
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Vongole here.

Tips and Substitutions

• Clam Substitutes: If fresh clams are unavailable, you can use canned clams, but be sure to adjust the cooking time accordingly.
• Wine Alternatives: If you prefer not to use wine, you can substitute it with vegetable broth or clam juice for added flavor.

Nutritional Information Per Serving

• Calories: Approximately 400
• Protein: 25g
• Fat: 12g
• Carbohydrates: 50g
• Fiber: 3g
• Sodium: 300mg

Closing Thoughts

I hope this guide has made making Pasta al Vongole seem a little less daunting. Have you tried it before? Please be honest, and let me know in the comments below; I love to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!