Classic Vongole Pasta
Vongole Pasta: The Perfect Dish for Your Next Party!
Hello everyone! This is Egeupsik. Today, we’re making Vongole Pasta, a fantastic dish perfect for year-end and New Year’s parties. Let’s get cooking! Come on, let’s take a look!
Ingredients (Serves 60)- 2kg clams, thoroughly purged of sand
- 100g whole garlic cloves, halved or sliced
- 200ml olive oil
- 50g black pepper, freshly ground if possible
- 8000ml store-bought Vongole sauce
- 5 dried red chilies
Cooking Instructions
Step 1
Purge the clams overnight in salted water. Scrub them clean to remove any dirt or sand. This step is crucial for a clean-tasting pasta.
Step 2
In a large pan or wok, heat the olive oil over medium-low heat. Add the halved or sliced garlic cloves and sauté until fragrant and lightly golden. Add the dried red chilies and black pepper, and stir for another minute until aromatic. Be careful not to burn the garlic. Once the garlic is fragrant, add the cleaned clams to the pan and stir-fry over high heat until they begin to open.
Step 3
If you have pasta cooking water, add about 1 to 2 ladles to the pan. This starchy water helps to emulsify the sauce and adds flavor. Bring to a simmer and cook until all the clams have opened. If pasta water is unavailable, hot water or chicken stock can be used as a substitute.
Step 4
Pour in the store-bought Vongole sauce and bring to a simmer again. Taste the sauce and adjust seasoning with salt and pepper if needed. Let it simmer for another 1-2 minutes for the flavors to meld.
Step 5
Serve the Vongole pasta immediately. Garnish with fresh basil leaves or a sprinkle of parsley for an extra touch of freshness and visual appeal. Enjoy your delicious homemade Vongole Pasta!
