Make Pasta Vongole Like an Italian

Pasta Vongole is a timeless seafood basic that hero’s one easy ingredient, vongole (also called clams), and it’s my all-time favorite pasta dish.

I might eat it each single day.

Over time, I’ve perfected my recipe, including a secret ingredient that makes it irresistibly creamy and flavour-packed. I’m excited to stroll you thru the method as a result of it’s simpler than you assume and when you have tried the proper model whereas travelling in Italy, I’m now going that will help you recreate it at house.

Let’s begin with the spaghetti itself. I exploit Pastificio Liguori, a model that dries its pasta at low temperatures for 18 hours. This method provides the pasta a superbly tough texture, excellent for absorbing that scrumptious clam sauce.

For this recipe, I selected vongole from the Adriatic Sea. These are juicy, tender, and bursting with taste. If yow will discover them, good, but when not, you may also use contemporary clams or pipis instead.

Right here’s a tip:

Keep away from vongole which can be too giant. In Australia, we’ve got Pipis, which are usually greater. If that’s all yow will discover, take away the meat from the shells and filter the clam juice to take away any sand. Belief me, it’s price the additional effort to maintain the sauce silky clean.

Don’t underestimate the magic that occurs while you sauté vongole with sea salt, garlic, parsley, lemon juice, and further virgin olive oil. These are easy substances however when mixed are bursting with flavour. When you attempt it, you’ll by no means order the dish at a restaurant once more, yours might be too good!

Watch Make Pasta Vongole Like an Italian





This Spaghetti alle Vongole is so scrumptious, there might be no leftovers

Vincenzo’s Tricks to Make Pasta Vongole

Skinny Is In

This spaghetti vongole requires a fragile pasta like skinny spaghetti or linguine. Particularly, their gentle texture pairs completely with the refined, silky clam sauce, permitting it to coat the pasta with out being absorbed. Nevertheless, keep away from thicker pasta, because it soaks up an excessive amount of sauce, leaving your pasta with clam sauce dry.

Customise Your Pasta Vongole

Just a few cherry tomatoes can elevate your vongole with out overpowering it. Use 6–7, lower in half, and toss them in while you add the vongole to the pan. They’ll soften into the sauce, including a refined sweetness that enhances the briny vongole completely.

Maintain the Parsley Stems

Don’t throw away parsley stems! They’re filled with vitamins and flavour, making your sauce much more fragrant. Chop them finely and allow them to work their magic.

Be Beneficiant with the EVOO

Additional virgin olive oil is the liquid gold of this gentle, aglio e olio-style sauce. Because of this, don’t maintain again! A beneficiant drizzle is essential to attaining a wealthy, silky base that ties every little thing collectively.

Clear Your Vongole

No one desires a gritty sauce. The prep time consists of soaking the vongole in salty water for two–4 hours (relying on dimension) to take away all of the grit. Persistence right here will reward you with completely clear, scrumptious pasta vongole sauce.

No Lid? No Drawback!

In case your pan doesn’t have a lid, cowl it with aluminum foil whereas the vongole cook dinner. The steam is essential to assist them open and launch their juices. As soon as the vongole are silent, they’re prepared!

Ditch Some Shells

In case your vongole are on the bigger facet, take away some shells after cooking. This retains the dish neat and permits the sauce to shine by means of.

Say No to Cheese

As a lot as we love cheese, it doesn’t belong right here. Including cheese will overpower the fragile seafood flavours. As an alternative, end with a sprinkle of lemon zest for a contemporary, vibrant contact.

serve Pasta Vongole

Twirl the pasta onto a flat plate or serving bowl, generously prime it with the vongole and their luscious juices, then end with a sprinkle of contemporary parsley and a drizzle of additional virgin olive oil. Lastly, serve with crusty bread to absorb the sauce and a glass of dry white wine for the proper pairing

Pasta Vongole

Style the Mediterranean flavours of Italy with this genuine Pasta Vongole recipe. Bursting with the juicy, briny goodness of contemporary vongole, further virgin olive oil, and parsley, this basic dish is good for any event. Completely al dente spaghetti pairs with a fragile, garlicky sauce infused with the pure juices of the vongole and my secret ingredient: a squeeze of lemon to stability the richness of the sauce. This dish will transport you straight to the Amalfi coast. A must-try for any seafood lover!

• 2 large-sized bowl

• 1 Colander

• 1 Massive-sized pan

• Grater (for garlic)

• Lid / Foil

• 1 Massive-sized pot

• Picket ladle

• Tongs

• Mug

• 1 kg / 35.2oz contemporary vongole cleaned
• 300 g / 10.5oz spaghetti
• 2 cloves garlic
• A contemporary bunch of parsley chopped
• 1 lemon
• Additional virgin olive oil EVOO
• Sea salt

• Place the vongole in a big bowl of water, generously salted with sea salt. Allow them to soak for two hours to expel any sand, then filter with a colander to empty and put aside.

• Pour a beneficiant quantity (6–8 tablespoons) of EVOO into a big pan over low warmth, then grate the garlic instantly on prime, add half of the chopped parsley and cook dinner for 30 seconds stirring gently with a wood spoon.

• Add the vongole stir to coat them within the garlicky oil. Flip the warmth to medium-low, then add one ladle of water and a small teaspoon of sea salt.

• Cowl the pan with a lid, or use foil if the pan is just too giant, and cook dinner for five minutes. You’ll know they’re prepared while you don’t hear the vongole opening anymore.

• Take away the quilt, give the vongole a mixture, and pour the contents by means of a colander set over a bowl to catch the sauce. Set the vongole and filtered sauce apart.

• Carry a big pot of water to a boil, add rock salt, permit to dissolve and cook dinner the spaghetti based on the packet directions.

• Wash the pan and return it to very low warmth. Pour the filtered sauce again into the pan. Lower the lemon in half, squeeze one half into the pan (catching any pits together with your hand), and stir gently to mix.

• Put aside 1 mug of pasta water when the pasta is sort of prepared, and use tongs to switch the (now) cooked pasta instantly into the pan with the sauce. Toss or combine briskly, including a splash of reserved pasta water as wanted.

• Return the vongole to the pan and squeeze within the remaining half of the lemon. Add extra pasta water if wanted to emulsify additional.

• Drizzle with EVOO, sprinkle with a number of the reserved parsley, and toss every little thing collectively till nicely mixed.

E ora si mangia, Vincenzo’s Plate…Get pleasure from!

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In case you love vongole, listed below are two different pasta dishes you’ll adore:

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