Authentic Vongole Pasta Recipe: Chewy Noodles with Fresh Clams
Vongole Pasta with Delicious Clams – A Taste of the Sea
Craving pasta on a weekend? We bought fresh clams from the mart and made this wonderful Vongole Pasta! This recipe brings the authentic taste of Italy to your home with the rich flavor of clams, fragrant garlic, and a hint of spicy chili. It’s easy to follow, perfect for a cozy weekend meal.
Main Ingredients- Fresh clams, 300g
- Spaghetti pasta, 100g (for 1 serving, approximately the size of a 500-won coin)
- Minced garlic, 1 Tbsp
- Dried red chili flakes (peperoncino), 2-3 pieces (adjust to your spice preference)
- Extra virgin olive oil, 4 Tbsp
Cooking Instructions
Step 1
First, thoroughly wash the clams under running water using a brush to remove any dirt or grit attached to the shells. Clean shells ensure your pasta won’t have any sand.
Step 2
Just as important as freshness is purging the clams! If your clams are not pre-purged, place them in a bowl of cold water with about 1 tablespoon of coarse salt (sea salt is recommended). Let them sit in a quiet, dark place for 2-3 hours. Changing the water halfway through will help them release more sand. This step is crucial for a clean, pure clam flavor.
Step 3
Now, let’s cook the spaghetti. Measure out about 100g per person (roughly the size of a 500-won coin). Bring a large pot of water to a rolling boil. Add about 1/2 Tbsp of salt and 1/2 Tbsp of olive oil to the boiling water. Cook the spaghetti according to package directions, but aim for ‘al dente’ – about 1-2 minutes less than the recommended cooking time. Reserve about 1 cup of the starchy pasta water before draining; it’s liquid gold for your sauce!
Step 4
In a large skillet or pan, heat 4 Tbsp of extra virgin olive oil over low heat. Add the minced garlic and the crushed peperoncino. Gently sauté until the garlic is fragrant and lightly golden, taking care not to burn it. This slow sautéing releases the wonderful aroma and flavor into the oil.
Step 5
Once the garlic is fragrant, add the cleaned, purged clams to the pan. Increase the heat to medium and stir-fry them with the garlic and chili. Season with a pinch of salt and pepper if desired. Cook until the clams begin to open.
Step 6
Pour in about 1/2 cup of the reserved pasta water. Cover the pan and let it simmer for about 2-3 minutes, or until all the clams have fully opened. The natural juices released from the clams will create a delicious base for your sauce.
Step 7
Finally, add the ‘al dente’ cooked spaghetti to the pan with the clams and sauce. Toss everything together for about 1 minute, allowing the pasta to absorb the flavorful broth. If you have dried parsley flakes, sprinkle them over the top for a beautiful garnish and extra flavor. Serve immediately and enjoy your homemade Vongole Pasta!
