Pasta con Vongole Recipe Guide

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Pasta con Vongole

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Colander for draining pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle (optional for serving)

Ingredients

  

• Ingredients
• Pasta:
• 12 oz spaghetti or linguine
• Clam Sauce:
• 2 tablespoons olive oil
• 4 cloves garlic thinly sliced
• 1 teaspoon red pepper flakes adjust based on spice preference
• 1 cup dry white wine or chicken broth for a non-alcoholic version
• 2 pounds fresh clams littlenecks or Manila clams, scrubbed and rinsed
• Salt and black pepper to taste
• 1/4 cup fresh parsley chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Optional: 1/2 cup cherry tomatoes halved (for added flavor and color)

Instructions

 

• Instructions
• 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, usually about 8-10 minutes.
• Reserve 1 cup of pasta water, then drain the pasta and set it aside.
• Prepare the Clam Sauce:
• In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
• If using, add the cherry tomatoes and red pepper flakes, cooking for another 2-3 minutes until the tomatoes soften slightly.
• Add the Clams:
• Pour in the white wine and bring it to a simmer. Add the cleaned clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.
• Combine Pasta and Sauce:
• Add the drained pasta directly into the skillet with the clam sauce. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
• Season with salt, black pepper, lemon zest, and lemon juice. Mix in the fresh parsley.
• Serve:
• Plate the pasta and clam mixture, garnishing with extra parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread to soak up the sauce.
• Variations, Tips, and Substitutions
• Variations:
• For a richer sauce, you can add a splash of heavy cream.
• Swap out clams for mussels or shrimp for a different seafood experience.

Keyword Pasta, Pasta con Vongole

Pasta con Vongole, or spaghetti with clams, is a classic Italian dish that highlights the fresh, briny flavors of clams, complemented by a light garlic and olive oil sauce. This dish is not only delicious but also quick and easy to prepare, making it perfect for weeknight dinners or special occasions. From my own personal experience, I can say that the simplicity of this recipe allows the ingredients to shine, and it’s always a crowd-pleaser. Let me show you how I make this delightful dish.

Notes on What to Expect

When making Pasta con Vongole, expect a delightful medley of flavors that perfectly balance the brininess of the clams with the brightness of lemon and herbs. The dish is light yet satisfying, making it perfect for any season.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes (to rest the pasta)
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 calories per serving
• Cost of Ingredients: $15 – $20 (depending on the freshness and source of the clams)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Colander for draining pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle (optional for serving)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Vongole here.

Ingredients

• Pasta:
  • 12 oz spaghetti or linguine
• Clam Sauce:
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (adjust based on spice preference)
  • 1 cup dry white wine (or chicken broth for a non-alcoholic version)
  • 2 pounds fresh clams (littlenecks or Manila clams, scrubbed and rinsed)
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Optional: 1/2 cup cherry tomatoes, halved (for added flavor and color)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Vongole here.

Instructions

1. 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, usually about 8-10 minutes.
   • Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. Prepare the Clam Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
   • If using, add the cherry tomatoes and red pepper flakes, cooking for another 2-3 minutes until the tomatoes soften slightly.
3. Add the Clams:
   • Pour in the white wine and bring it to a simmer. Add the cleaned clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.
4. Combine Pasta and Sauce:
   • Add the drained pasta directly into the skillet with the clam sauce. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
   • Season with salt, black pepper, lemon zest, and lemon juice. Mix in the fresh parsley.
5. Serve:
   • Plate the pasta and clam mixture, garnishing with extra parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread to soak up the sauce.

Variations, Tips, and Substitutions

• Variations:
  • For a richer sauce, you can add a splash of heavy cream.
  • Swap out clams for mussels or shrimp for a different seafood experience.
• Tips:
  • Ensure your clams are fresh and alive before cooking; they should close when tapped.
  • Don’t overcook the pasta; it should have a slight bite (al dente) as it will cook further when combined with the sauce.
• Substitutions for Dietary Needs:
  • For gluten-free options, use gluten-free pasta.
  • For a vegan version, omit clams and use sautéed mushrooms for texture, and substitute vegetable broth for the wine.
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Pasta con Vongole here.

Nutritional Information Per Serving

• Calories: Approximately 400
• Protein: 18g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 2g
• Sodium: 600mg

I hope this guide has made making Pasta con 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!