Flavorful Clam Spaghetti Aglio e Olio (Vongole)
Create Delicious Clam Vongole Pasta at Home! Spicy, Umami-Rich, and Simply the Best!
This Vongole pasta recipe is a fantastic way to use up leftover clams! We’re diving into a fresh take on Vongole spaghetti, inspired by the deliciousness of clams in season. It’s surprisingly simple and quick, making it an excellent choice for a satisfying meal. Enjoy this easy and flavorful pasta dish!
Ingredients- Spaghetti pasta, 90g
- Clams, 1 bag (approx. 200-250g)
- Peperoncino (dried red chili flakes), 6 pieces
- Garlic, 6 cloves
- King oyster mushroom, 1/2
Seasoning- Olive oil, 1/2 cup
- Salt
- Pepper
- Olive oil, 1/2 cup
- Salt
- Pepper
Cooking Instructions
Step 1
Even though the clams are pre-cleaned, I like to give them an extra purge. Place the clams in a bowl with cold water and 1 tablespoon of coarse salt. Cover the bowl with a dark cloth or newspaper and let them sit for about 30 minutes. This helps them expel any remaining sand or grit.
Step 2
While the clams are purging, prepare your aromatics and vegetables. Thinly slice the garlic cloves (or mince them if you prefer). If you like it spicier, you can crush the peperoncino for more heat. Slice the king oyster mushroom thinly.
Step 3
Bring a large pot of water to a rolling boil for the pasta. Once boiling, add about 1 tablespoon of salt to the water. This seasons the pasta from the inside out.
Step 4
Add the spaghetti to the boiling water and cook for approximately 5 to 7 minutes, or until al dente. You want it slightly undercooked as it will finish cooking in the pan.
Step 5
While the pasta is cooking, heat 1/2 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and crushed peperoncino. Sauté gently until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter. Add the sliced mushrooms and sauté for another minute.
Step 6
Add the purged clams to the skillet. Continue to stir-fry over medium heat, allowing the clams to warm through.
Step 7
Once the clams have started to open, ladle about two cups of the starchy pasta water (pasta cooking water) into the skillet. This water is key to creating a silky sauce.
Step 8
Continue to cook and stir for about 2 to 3 minutes. You’ll see the clams fully open as they release their flavorful juices into the sauce.
Step 9
Drain the al dente spaghetti and add it directly to the skillet with the clams and sauce. Toss everything together to coat the pasta. Season with salt and pepper to taste. The clams will provide a good amount of saltiness, so adjust accordingly. You can add more pasta water or a splash of olive oil if needed.
Step 10
Transfer the finished Vongole pasta to a beautiful serving dish. Enjoy your delicious homemade clam pasta!
