Recipes
Pasta vongole (or clams)
Season :All
Servings :4
Diet :X
Time :30 minutes
Difficulty :Medium
I always find this recipe a feast to make and eat! Warm summer days, family garden parties and a large dish of pasta vongole is the ultimate holiday feeling! It is quite simple to make and you’ll only need 8 ingredients. Serve the pasta immediately when finished with a green salad and some bread to mob up the juices.
INGREDIENTS
- 1 kg. small sustainable clams or vongole, scrubbed clean
- Bunch fresh flat-leaf parsley
- 4 cloves garlic
- Pinch of chili flakes
- 250 gr. cherry tomatoes
- 250 ml. white wine
- 400 gr. spaghetti or linguine
- Extra virgin olive oil
PREPARATION
- Bring a pan of water to a boil. Meanwhile wash the vongole thoroughly and discard the ones that don’t close (after a sharp tap).
- Finely chop the garlic and parsley and halve the tomatoes.
- Add the pasta to the boiling water with a good pinch of salt and cook al dente. Strain and reserve a glass of the cooking water.
- While the pasta is cooking, put a large pan on a high heat and add a good glug of olive oil, the garlic, chili flakes, parsley, tomatoes and a pinch of salt and pepper and fry for 2 minutes. Add the wine and vongole, give it a good shake and put the lid on to let it steam for about 5 minutes, shaking the pan regularly.
- When all the clams have been opened (discard the unopened ones) add the pasta and stir until combined for a minute or two. If necessary, add a little bit of the pasta water to loosen.
- Divide the pasta vongole over the plates and finish with a drizzle of extra virgin olive oil and serve immediately!
Recipe Video :
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