Authentic Vongole Pasta with Deep Clam Broth
Korean-Style Vongole Pasta Made with Refreshing Clam Broth
This Vongole pasta recipe is made with a deeply flavorful and refreshing broth, simmered directly from fresh clams. It’s been slightly rearranged with a Korean touch to enhance its savory notes. This recipe makes it easy to create a delicious Vongole pasta at home.
Clam Broth Ingredients
- Garlic 2 cloves (lightly crushed with the side of a knife)
- Onion 1/4 medium (roughly chopped)
- Carrot 1/4 medium (roughly chopped)
- Bay leaves 2
- Italian parsley stems 1 sprig
- Whole black peppercorns 4
- Fresh clams 20-25
- Water (enough to cover the clams)
- Olive oil 1 Tbsp
Pasta Ingredients
- Olive oil 2 Tbsp
- Whole black peppercorns (to taste)
- Onion 1 Tbsp (finely minced)
- Garlic 1 Tbsp (finely minced)
- Parsley 1 Tbsp (finely minced)
- Homemade clam broth 6-10 Tbsp
- Pasta water 2 Tbsp
- Spaghetti or linguine 1 serving (approx. 80-100g)
- Cheongyang chili pepper 1/2 to 1 (to taste, thinly sliced)
- Olive oil 2 Tbsp (for finishing)
For Cooking Pasta
- Water 1000g (1 liter)
- Coarse salt 5g (approx. 1 tsp)
- Olive oil 2 Tbsp
- Whole black peppercorns (to taste)
- Onion 1 Tbsp (finely minced)
- Garlic 1 Tbsp (finely minced)
- Parsley 1 Tbsp (finely minced)
- Homemade clam broth 6-10 Tbsp
- Pasta water 2 Tbsp
- Spaghetti or linguine 1 serving (approx. 80-100g)
- Cheongyang chili pepper 1/2 to 1 (to taste, thinly sliced)
- Olive oil 2 Tbsp (for finishing)
For Cooking Pasta
- Water 1000g (1 liter)
- Coarse salt 5g (approx. 1 tsp)
Cooking Instructions
Step 1
First, let’s make the rich clam broth that will give our Vongole pasta its wonderful flavor. Roughly chop the onion and carrot for the broth, and lightly crush the garlic cloves with the side of your knife. Chopping them this way prevents the vegetables from breaking down too much during cooking, ensuring a clear and flavorful broth.
Step 2
Heat 1 Tbsp of olive oil in a pot over medium-high heat. Add the crushed garlic and roughly chopped onion. Sauté briefly until fragrant, just releasing their aromas. Be careful not to brown them too much; a light sauté is all that’s needed.
Step 3
Once fragrant, add the thoroughly washed clams to the pot. Pour in enough cold water to just cover the clams. Add the bay leaves, parsley stems, and whole black peppercorns. Cover the pot.
Step 4
Bring the broth to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and let it gently simmer until all the clams have opened, about 5-7 minutes. The clams will naturally open as they cook.
Step 5
When all the clams have opened, carefully remove them from the pot and set them aside in a separate bowl. Strain the broth through a fine-mesh sieve to get a clear liquid. For an even clearer broth, you can line the sieve with a paper towel before straining.
Step 6
Now, let’s prepare the ingredients for the pasta. Finely mince the garlic, onion, and parsley. Thinly slice the Cheongyang chili pepper(s) after removing the seeds. You can adjust the amount of chili pepper to your preference for a spicier kick.
Step 7
Heat 2 Tbsp of olive oil in a wide pan over medium-low heat. Add the minced onion and garlic and sauté until fragrant. When the onion becomes translucent, add the minced parsley. Cook until the parsley is fragrant but not burnt, adding a wonderful aroma to the dish.
Step 8
Pour the prepared clam broth (6-10 Tbsp) and pasta water (2 Tbsp) into the pan with the sautéed aromatics. Bring the liquid to a gentle boil. Once boiling, add the cooked pasta and the sliced chili peppers. Toss well to combine.
Step 9
Continue to toss and stir the pasta in the pan, allowing it to absorb the sauce. If the sauce seems too thick or dry, add a little more of the reserved pasta water to reach your desired consistency. Tossing the pasta frequently helps it absorb the flavors of the sauce beautifully.
Step 10
When the pasta is cooked to your liking and the sauce has thickened slightly, add the reserved cooked clams back into the pan. Toss gently just to warm them through. Just before turning off the heat, freshly grind some black pepper over the pasta for an extra burst of flavor.
Step 11
Plate your delicious Vongole pasta attractively. You can garnish with fresh parsley leaves or a drizzle of extra virgin olive oil for an even more appealing presentation and taste.
Step 12
Now, let’s cook the pasta. In a large pot, bring 1000g (1 liter) of water to a rolling boil. Add 5g (about 1 tsp) of coarse salt. Once boiling, add the pasta and cook it for 1-2 minutes less than the time indicated on the package. This is because the pasta will finish cooking in the pan with the sauce. When the pasta is done, don’t drain all the water; reserve about 1-2 ladlefuls of the starchy pasta water. This water is crucial for emulsifying the sauce and achieving the perfect consistency.