Pasta con Salsa di Vongole: A Step-by-Step Guide

Notes on What to Expect

You can expect a delicious and fragrant dish that highlights the fresh flavors of the sea. The garlic and white wine create a delightful sauce that clings to the pasta perfectly, making each bite a wonderful experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: Approximately $15
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Colander
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Vongole  here.

Ingredients

• 400g spaghetti or linguine
• 1 kg fresh clams (such as vongole veraci or littleneck)
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• Lemon wedges (for serving)
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Vongole  here.

Method

1. Clean the Clams:
   • Place the clams in a bowl of cold water with a bit of salt for about 30 minutes. This allows them to expel any sand. Rinse them under cold water and discard any that remain open.
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 1 cup of pasta cooking water, then drain the pasta in a colander.
3. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
4. Add the Clams:
   • Pour in the dry white wine and add the cleaned clams. Cover the skillet with a lid and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
5. Combine Pasta and Sauce:
   • Add the drained pasta to the skillet with the clams. Toss everything together, adding some reserved pasta water as needed to create a silky sauce. Season with salt and pepper to taste.
6. Garnish and Serve:
   • Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.

Variations

• Vegetarian Version: Replace clams with sautéed mushrooms or a mix of seasonal vegetables for a vegetarian option.
• Gluten-Free: Use gluten-free pasta varieties to accommodate gluten sensitivities.
• Spicy: Increase the amount of red pepper flakes for a spicier dish.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Vongole  here.

Tips

• Make sure to use fresh clams for the best flavor and texture.
• If you don’t have white wine, you can substitute with vegetable broth, although the flavor will differ.
• Taste the sauce before serving to adjust the seasoning as needed.

Nutritional Information Per Serving

• Calories: 450
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 600mg
• Total Carbohydrates: 61g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 20g

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