Vongole Pasta: From Flavorful Clam Stew to Perfect Pasta
The Ultimate Recipe for a Perfect Party: From Purifying Clams to Delicious Vongole Pasta!
Are you contemplating a sophisticated yet delicious menu for year-end gatherings or special occasions? Introducing a recipe that transforms a versatile clam stew into a delightful pasta dish. This clam stew is perfect as an appetizer that pairs wonderfully with wine or soju, and also makes a satisfying main course. Enjoy a special culinary experience at home.
Main Ingredients (Clam Stew)- 1kg Manila Clams
- 500g Manila Clams (also known as Basket Clams or Ark Shells)
- 500g Scallops (optional, adjust to preference)
- 100g Unsalted Butter
- 100ml Soju (or 100ml White Wine)
- 10 cloves Garlic (thinly sliced)
- 1 Red Chili (finely chopped)
- 1 Green Chili (finely chopped)
Optional Ingredients (For Extra Flavor!)- 4 Cherry Tomatoes (halved)
- 4 Prawns
- Gran Padano Cheese (to taste)
Vongole Pasta Ingredients- 120g Linguine Pasta
- 1 Tbsp Coarse Salt (for boiling pasta)
- 4 Cherry Tomatoes (halved)
- 4 Prawns
- Gran Padano Cheese (to taste)
Vongole Pasta Ingredients- 120g Linguine Pasta
- 1 Tbsp Coarse Salt (for boiling pasta)
Cooking Instructions
Step 1
1. Prepare the Clams: Get 1kg of Manila clams, 500g of Basket clams, and 500g of scallops. (Feel free to choose your preferred types of clams.)
2. Clean Thoroughly: Rinse the clams under running water, being careful not to break the shells, to remove any grit or dirt.
3. Start the Purging Process: Place the cleaned clams in a large, deep bowl. Add enough water to cover the clams. Dissolve 1 tablespoon of salt in the water to create a saltwater solution, ensuring the clams are fully submerged.
4. Purge in the Dark: Cover the bowl with plastic wrap, a clean cloth, or aluminum foil to block out all light. Place it in a dark area for about 3 hours to allow the clams to purge any sand or grit. (Using saltwater similar to the ocean’s salinity will aid in effective purging.)
5. Rinse Again After Purging: Once the purging is complete, rinse the clams once more under running water.
Step 2
1. Prepare the Vegetables: Finely chop the red and green chilies. Thinly slice the garlic cloves into slivers.
2. Prepare the Tomatoes (Optional): Halve the 4 cherry tomatoes.
Step 3
Heat 10 tablespoons of olive oil in a large pan over medium-low heat. Add the sliced garlic and sauté gently until it becomes lightly golden and fragrant. This step infuses the oil with a delicious garlic aroma.
Step 4
Once the garlic is fragrant, add the purged Manila and Basket clams to the pan. Also, add 100g of unsalted butter. As the butter melts, it will combine with the clams, adding a rich depth of flavor.
Step 5
Increase the heat to medium and stir-fry the clams as the butter melts. Continue cooking until the clams just begin to open their shells slightly. This process allows the clams’ natural umami to infuse into the oil.
Step 6
Pour 100ml of soju (or 100ml of white wine) around the edges of the pan. The alcohol will evaporate, eliminating any fishy odors and enhancing the overall flavor profile.
Step 7
Bring the liquid to a rolling boil over high heat after adding the soju (or wine). Cook until about two-thirds of the clams have opened. Be careful not to overcook, as this can make the clams tough.
Step 8
Now, add the 500g of scallops to the pan. Cover loosely with a lid and cook for about 2 more minutes. The scallops will cook gently, blending their sweet flavor with the delicious clam broth.
Step 9
After the scallops are cooked, add the chopped green and red chilies, halved cherry tomatoes, and prawns (optional ingredients) to the pan. Sauté for about 1 minute more, allowing the flavors to meld beautifully and adding a vibrant color to the dish. Turn off the heat immediately.
Step 10
Transfer the beautifully cooked clam stew to a serving dish. If desired, grate some Gran Padano cheese over the top for an even richer taste. This dish alone makes for a fantastic appetizer or snack!
Step 11
Making Vongole Pasta: 1. Bring a large pot of water to a boil and add 1 tablespoon of coarse salt. 2. Add 120g of linguine pasta and cook for about 9-10 minutes, or 1 minute less than the package instructions for al dente. 3. Drain the pasta, reserving about a cup of the pasta water. 4. Transfer the drained pasta directly into the pan with the clam stew, ensuring there’s enough clam broth. 5. Add about half a cup of the reserved pasta water to the pan. 6. Stir-fry the pasta and clam sauce over medium heat for about 3 minutes, allowing the pasta to absorb the delicious flavors of the sauce.
Step 12
Serve the finished Vongole pasta in a beautiful bowl. While it may look simple, the deep, savory broth from the clams infuses the pasta, creating an incredibly delicious dish! (Tip: You can remove the clam shells and mix only the meat with the pasta, or leave the shells on for a more visually impressive presentation. Choose whichever you prefer!)
