Aromatic Vongole Pasta: Your Guide to Restaurant-Quality at Home
The Ultimate Vongole Pasta Recipe, Bursting with Ocean Flavors!
Craving seafood pasta but find the preparation of multiple seafood types a hassle? With just one pack of fresh clams, you can effortlessly create a pasta dish brimming with the rich aroma of the sea. How about a romantic and atmospheric dinner tonight with Vongole Pasta? It’s sure to elevate your mealtime experience. ^^
Main Ingredients- 1 pack fresh clams (approx. 300-400g)
- 1/3 stalk of the white part of a leek
- 3 cloves garlic
- 2 button mushrooms (optional, but enhances flavor)
- Spaghetti for 1 serving (about the size of a 500-won coin)
- 1 tsp grated Parmesan cheese (optional)
Sauce & Seasonings- 2 Tbsp coarse salt (for purging clams and pasta water)
- 1 Korean green chili pepper (or to taste)
- 2-3 dried bird’s eye chilies (or 5 dried chilies like peperoncino)
- 3 Tbsp cooking wine (or dry white wine)
- 2 pinches black pepper
- 3 Tbsp extra virgin olive oil
- 2 Tbsp coarse salt (for purging clams and pasta water)
- 1 Korean green chili pepper (or to taste)
- 2-3 dried bird’s eye chilies (or 5 dried chilies like peperoncino)
- 3 Tbsp cooking wine (or dry white wine)
- 2 pinches black pepper
- 3 Tbsp extra virgin olive oil
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will define the flavor of your Vongole Pasta. The key ingredients are fresh clams, aromatic garlic, and leek for fragrance. Button mushrooms are a great addition for texture and depth of flavor.
Step 2
Properly purging the clams is crucial for a clean taste. Rinse the clams 3-4 times in cold water to remove any debris. Then, dissolve 1 tablespoon of coarse salt in water and add it to the clams. Cover the bowl with a lid or dark cloth and refrigerate for 30 minutes to an hour. This will encourage the clams to expel any sand or grit.
Step 3
Fill a large pot about two-thirds full with water and bring it to a rolling boil. Add about 1 teaspoon of coarse salt. The pasta water (water used to cook the pasta) is essential for achieving the right sauce consistency, so make sure to have enough.
Step 4
Prepare the aromatics and vegetables that will add depth to your pasta. Slice the garlic thinly to maximize its flavor release. Finely chop the leek. If using button mushrooms, slice them thinly.
Step 5
Heat a wide pan over medium heat. Add a generous 2 tablespoons of extra virgin olive oil. Once the pan is adequately heated, add the sliced garlic and roughly crushed dried chilies (peperoncino, etc.) and begin to infuse the oil with their flavors.
Step 6
As the fragrant garlic and spicy chili aromas start to rise from the pan, add the chopped leek and sauté it with the other aromatics. Be mindful of the heat to prevent burning, and cook gently.
Step 7
Once the garlic turns a light golden brown without burning and releases its aroma, add the sliced onion. Sauté until the onion becomes translucent. Sautéing the onions well will bring out their natural sweetness, enhancing the pasta’s overall flavor.
Step 8
When the onions turn translucent and soften, add the sliced button mushrooms and sauté until their moisture has evaporated. The mushrooms will add a pleasant chewiness to the pasta.
Step 9
Meanwhile, add the spaghetti to the boiling water. Gently press down to ensure the pasta is fully submerged. Cook the pasta for 1-2 minutes less than the package instructions for a perfect al dente texture. (Reserve about 3 ladles of the pasta water.)
Step 10
Drain the purged clams thoroughly using a colander. Transfer the drained clams to the pan with the sautéed aromatics. Add 3 tablespoons of cooking wine (or white wine) to help eliminate any gaminess from the clams and add complexity to the flavor.
Step 11
Sauté the clams, tossing the pan or stirring gently with a spatula, until they all open. Ensure all ingredients are well combined.
Step 12
Now, add about 3 ladles of the reserved pasta water to the pan. Simmer over medium heat, allowing the flavors from the clams and vegetables to meld beautifully into the sauce and coat the pasta. If the sauce seems too thick, add a little more pasta water.
Step 13
Remove the spaghetti from the pot where it was boiling and drain it thoroughly. (Keep the pasta water handy for adjusting sauce consistency.)
Step 14
Transfer the drained spaghetti directly into the pan with the simmering sauce.
Step 15
Add 1 tablespoon of olive oil and 2 pinches of black pepper to the pan. Toss the pasta and sauce vigorously to ensure everything is well coated. Taste and season with salt if needed. You can also stir in grated Parmesan cheese for extra flavor.
Step 16
Your aromatic Vongole Pasta is ready! Enjoy the perfect texture of the al dente noodles combined with the briny sweetness of fresh clams and the subtle notes of garlic and olive oil. Buon appetito!
