Simple Vongole Pasta
Quick and Easy Vongole Pasta with Fontana Sauce
I absolutely love Vongole pasta, so I made a simple version using Fontana sauce. This recipe is perfect for a quick and delicious meal at home.
Ingredients- 1 portion Pasta (approx. 100g)
- 1/2 bottle Fontana Sauce (approx. 250g)
- 1 bag Fresh Clams (approx. 200-300g)
- 8-10 Shrimp (optional)
- 3 cloves Garlic (optional)
- 5-6 Peperoncino (optional)
- 4 Asparagus spears (optional)
Cooking Instructions
Step 1
First, prepare your ingredients. Thinly slice the 3 cloves of garlic. (If you’re skipping the optional ingredients like shrimp, garlic, asparagus, and peperoncino, you can simply heat the Fontana sauce slightly and proceed directly to Step 4, reducing the sauce quantity slightly.) Bring a pot of water to a boil with a pinch of salt and cook the pasta for about 6 minutes. While the pasta is cooking, start preparing the sauce. It’s ideal to begin sautéing the ingredients in the pan about 3 minutes into the pasta cooking time.
Step 2
In a wide pan, pour in half a bottle of Fontana sauce. Add the sliced garlic, prepared shrimp, and asparagus cut into bite-sized pieces (all these ingredients are optional). Sauté over medium heat to release their aromas.
Step 3
If you prefer a spicier kick, crumble in the peperoncino and sauté briefly. (Peperoncino is also optional if you don’t like it too spicy.)
Step 4
Add the pasta, which has been cooking for about 6 minutes, and the thoroughly washed clams to the pan. Once the clams start to open, stir continuously with chopsticks or tongs for about 1-2 minutes, ensuring the pasta, clams, and sauce are well combined. When all the clams have opened, turn off the heat. Taste the pasta to check if it’s cooked to your liking and adjust if necessary.
Step 5
Transfer the finished Vongole pasta to a serving plate. Your hearty and appetizing Vongole pasta is now ready. Enjoy your delicious meal!
