Spaghetti alle Vongole or “spaghetti with clams” is flavorful, rich, and light.
Pasta alle Vongole is one of Italy’s most beloved dishes of all time, among the country’s many beautiful seafood pasta dishes. This recipe, which hails from Naples, is well-known both in Rome and the neighbouring Campania region.
Spaghetti alle Vongole in Rosso
1 pound spaghetti
10-15 chopped cherry/grape tomatoes
30 clams (use as many as you want)
6-8 tablespoons of olive oil
Pinch of Red chilli flakes
Parsley stalks, minced
Parsley leaves, minced
4-5 cloves of garlic, minced
1 glass of white wine (preferably chardonnay)
Salt to taste
To make sure all the sand is removed, thoroughly rinse the clams and immerse them in water overnight. After bringing a pot of water to a boil and adding salt, add the pasta and cook for 2 minutes shorter than the recommended time.
In a pan, heat up olive oil, saute minced garlic, let it infuse the oil for about 1-2 minutes over low heat. Add the chopped tomatoes, and season with salt. Saute for about 1-2 minutes and let the juices out of the tomatoes.
Add the wine, let it reduce for about 2 minutes, then add the clams. Put the lid on the pan, and let it simmer for about 7 minutes over medium heat.
Once the clams open up, remove each clams and transfer to another plate. Then add the spaghetti to the pan and add some pasta water. Toss and turn the pasta and let it cook for 2 minutes.
Turn off the heat and then stir in the chopped parsley leaves and mussels. Toss one last time before serving.
Cooking Tips: You may add 1-2 tablespoon fresh lemon juice to add an acidic kick to the pasta to add vibrant flavour (this variation is not authentic). You may try it on your second time of cooking.