Aglio e Olio Vongole: Simple Clam Pasta with Garlic and Olive Oil
An Easy and Elegant Clam Pasta Recipe
Enjoy the delightful chewiness of perfectly cooked pasta combined with plump, juicy clams. This Vongole pasta is surprisingly easy to make and irresistibly delicious, offering a burst of fresh oceanic flavor with a hint of garlic and white wine. A true treat for any occasion!
Ingredients- 20-25 fresh clams (purged/purified)
- 100g linguine or spaghetti
- 100ml dry white wine
- 3 cloves garlic (thinly sliced or minced)
- 2 Tbsp olive oil
- 1 tsp dried parsley
- 1/4 Tbsp whole black peppercorns (lightly crushed)
- 1 pinch salt (for pasta water)
- A little Grana Padano or Parmesan cheese (optional)
- A pinch of red pepper flakes or dried chili (for a touch of heat)
Cooking Instructions
Step 1
Begin by purging the clams to remove any grit. In a bowl, dissolve 1 Tbsp of salt in 1 liter of cold water and add the clams. Let them sit for about 10 minutes, then rinse them. For thorough purging, place the clams in a dark-colored bag and refrigerate for at least 2 hours. This helps them expel any remaining sand or impurities.
Step 2
Bring a large pot of water to a rolling boil. Add 1/2 Tbsp of salt to season the water. Add the linguine and cook for about 7-8 minutes over high heat, aiming for al dente (firm to the bite). Reserve about 1 cup of the pasta cooking water before draining the pasta.
Step 3
Heat 1 Tbsp of extra virgin olive oil in a large skillet or wok over medium heat. Add the thinly sliced garlic and sauté gently until fragrant and lightly golden, taking care not to burn it. This step infuses the oil with garlic flavor.
Step 4
Add the purged clams to the skillet and sauté with the garlic. If using, add the red pepper flakes now for a spicy kick. Once about 1-2 clams start to open, add the cooked pasta, white wine, and about 1/2 cup of the reserved pasta water. Increase the heat to medium-high and cook for 2-3 minutes, tossing the pan or stirring gently to emulsify the sauce and coat the pasta and clams.
Step 5
Finish by stirring in the remaining 1 Tbsp of olive oil, crushed black pepper, and dried parsley. Toss everything together until well combined and glossy. For an extra layer of flavor, sprinkle with Grana Padano or Parmesan cheese if desired. Serve immediately while hot.
