Quick & Delicious Vongole Spaghetti
Whip up a Restaurant-Quality Vongole Spaghetti in Minutes! The Ultimate Speedy Recipe for Busy Lives!
Hello everyone! What a beautiful day! Today, we’re making a super speedy and simple brunch dish: Vongole Spaghetti! This recipe is perfect for a quick, delicious meal that tastes just like it came from your favorite Italian restaurant.
Main Ingredients- Spaghetti 100g
- Fresh clams 100g (thoroughly purged of sand)
- Garlic 3 cloves (thinly sliced)
- Dried red chili flakes (peperoncino) 3 pieces (adjust to your spice preference)
Seasonings & Others- Extra virgin olive oil 3 Tbsp
- White wine 2 Tbsp (can substitute with sake or cooking wine)
- Coarse salt a pinch (for boiling pasta)
- Black pepper a pinch (for finishing)
- Dried parsley flakes a pinch (for garnish)
- Extra virgin olive oil 3 Tbsp
- White wine 2 Tbsp (can substitute with sake or cooking wine)
- Coarse salt a pinch (for boiling pasta)
- Black pepper a pinch (for finishing)
- Dried parsley flakes a pinch (for garnish)
Cooking Instructions
Step 1
Fill a large pot with plenty of water and bring it to a rolling boil. Add about 1 tablespoon of coarse salt to the boiling water to season it. Once boiling, add the 100g of spaghetti and cook for approximately 7 minutes, which is 1-2 minutes less than the package instructions. Reserve about 1 cup of the pasta water before draining.
Step 2
While the pasta is cooking, rinse the clams under cold running water, adding a pinch of salt, and rub them gently to clean. Let them purge in clean water until they release any remaining sand. Thinly slice the peeled garlic cloves.
Step 3
Heat a wide pan over medium-low heat. Add 3 tablespoons of extra virgin olive oil. Add the sliced garlic and the dried red chili flakes. Gently sauté, stirring constantly, until the garlic becomes fragrant and lightly golden, infusing the oil. Be careful not to burn the garlic; reduce heat slightly if needed.
Step 4
Increase the heat to medium. Add all the prepared clams to the pan. Pour in 2 tablespoons of white wine to eliminate any fishy odor and add depth of flavor. Let the wine bubble and reduce slightly, allowing the alcohol to evaporate. Once the clams begin to open, add the drained spaghetti to the pan. Toss everything together for 2-3 minutes, allowing the pasta to coat in the flavorful oil and juices.
Step 5
If the sauce seems too dry, add about half a cup of the reserved pasta water to help create a smooth, emulsified sauce that clings to the spaghetti. Season with salt and pepper to taste. Remove from heat. Transfer the Vongole Spaghetti to a serving plate and sprinkle generously with dried parsley flakes for a beautiful finish. Enjoy your delicious homemade pasta!