Vongole Pasta with Rich Clam Flavor
Authentic Vongole Pasta bursting with the savory taste of clams!
Making Vongole Pasta at home is easier than you think! With just olive oil, garlic, and fresh clams, you can easily create a dish that’s bursting with oceanic flavor. This recipe provides detailed, step-by-step instructions perfect for beginners.
Main Ingredients- Spaghetti pasta 300g
- Fresh clams 25-30 pcs (purged of sand)
- Garlic 10 cloves
- Extra virgin olive oil 5 Tbsp
- Dried red chili flakes (peperoncino) 5 pcs (or to taste)
Seasoning & Others- Coarse salt 1/2 Tbsp (for boiling pasta)
- Chicken stock or dashi broth 1 Tbsp (for enhanced umami!)
- Fresh parsley, chopped, for garnish (and flavor)
- Pasta cooking water 1/2 cup (to adjust sauce consistency)
- Coarse salt 1/2 Tbsp (for boiling pasta)
- Chicken stock or dashi broth 1 Tbsp (for enhanced umami!)
- Fresh parsley, chopped, for garnish (and flavor)
- Pasta cooking water 1/2 cup (to adjust sauce consistency)
Cooking Instructions
Step 1
Heat 5 tablespoons of extra virgin olive oil in a wide, deep skillet over medium-low heat.
Step 2
Thinly slice or mince the 10 garlic cloves and add them to the skillet. Sauté until golden brown and fragrant, being careful not to burn them. Infusing the oil with garlic flavor is key. (Burnt garlic will taste bitter.)
Step 3
In a separate pot, bring a generous amount of water to a rolling boil. Once boiling, add 1/2 Tbsp of coarse salt and the 300g of spaghetti. Cook the pasta for 1-2 minutes less than the package instructions, aiming for al dente. (This ensures the pasta will finish cooking perfectly in the sauce.)
Step 4
When the garlic begins to turn a light golden brown, add the crushed dried red chili flakes and the 25-30 purged clams to the skillet. Pour in 1/2 cup of the reserved pasta cooking water, cover the skillet, and cook over medium-high heat for about 2-3 minutes, or until all the clams have opened. (The natural clam juice released will add incredible depth to the sauce.)
Step 5
The pasta should be cooked to your preferred tenderness. Generally, 7-8 minutes yields an al dente texture. If you prefer a softer bite, cook it a little longer.
Step 6
Ensure all clams have opened. If any remain closed, discard them. Stir in 1 Tbsp of chicken stock or broth to enhance the overall flavor. Taste and adjust seasoning with salt or more pasta water if needed.
Step 7
Drain the perfectly cooked pasta and add it directly to the skillet with the clams and sauce. Toss well to ensure the pasta is evenly coated with the flavorful oil and clam juices. Finally, sprinkle with fresh chopped parsley for a vibrant finish. Serve immediately and enjoy this delicious Vongole Pasta!
