Plump Clams & Vibrant Vongole Pasta
Homemade Clam Vongole Pasta: A Simple & Delicious Seafood Pasta Recipe
Experience the savory depth of the ocean with this Vongole Pasta, featuring plump, fresh clams and a rich, aromatic garlic-infused olive oil sauce. This recipe is perfect for a delightful meal any day of the week and is impressive enough for guests.
Ingredients- Fresh clams 400-500g (thoroughly purged of sand)
- Pasta 2 servings (approx. 200g)
- Whole garlic cloves 8-10 (thinly sliced or minced)
- Dried red chili flakes (peperoncino) 3-5 (adjust to your spice preference)
- Celery 1/2 stalk (optional, adds subtle aromatic notes)
Seasoning- Extra virgin olive oil 3-4 Tbsp
- Cooking wine (or dry white wine) 1 Tbsp
- Coarse salt (for boiling pasta)
- Black pepper (for finishing)
- Reserved pasta water 100ml (for sauce consistency)
- Extra virgin olive oil 3-4 Tbsp
- Cooking wine (or dry white wine) 1 Tbsp
- Coarse salt (for boiling pasta)
- Black pepper (for finishing)
- Reserved pasta water 100ml (for sauce consistency)
Cooking Instructions
Step 1
First, ensure your clams are thoroughly purged of any grit. Rinse them under cold running water several times until the water runs clear. This step is crucial for a clean-tasting pasta.
Step 2
Prepare the aromatics: Thinly slice or mince the garlic cloves. If using peperoncino, remove the seeds and break them in half. If you’re using celery, slice it thinly. While optional, celery adds a lovely, subtle fragrance to the dish.
Step 3
Bring a large pot of water to a rolling boil. Add about 1 tablespoon of coarse salt. Cook the pasta according to package directions, but aim for al dente – about 1-2 minutes less than the suggested cooking time (typically 7-8 minutes). Reserve about 1 cup of the starchy pasta water before draining.
Step 4
In a large skillet or pan, heat a generous amount of extra virgin olive oil over medium-low heat. Add the sliced or minced garlic and the halved peperoncino. Gently sauté until the garlic is fragrant and lightly golden, being careful not to burn it. This infuses the oil with delicious flavor.
Step 5
Once the garlic is fragrant, add the purged clams to the pan. Pour in the cooking wine (or white wine) and give it a quick stir. Increase the heat slightly to medium.
Step 6
Immediately cover the pan with a lid and let it steam for 1-2 minutes. The steam and wine will help the clams open up beautifully. Continue to cook until all the clams have popped open.
Step 7
Add the drained, al dente pasta directly into the pan with the clams and sauce. Toss everything together gently to combine.
Step 8
Gradually add about 100ml of the reserved pasta water to the pan, tossing continuously. This starchy water will emulsify with the olive oil and clam juices to create a light, glossy sauce that coats the pasta perfectly. Add more water if needed to reach your desired consistency.
Step 9
Serve the Vongole pasta immediately in warm bowls. For an extra touch, you can drizzle a little more olive oil over the top or garnish with fresh parsley or a pinch of freshly ground black pepper. Enjoy your delicious homemade pasta!
