When I made this, I visited my local farmer’s market to make sure that I use only the be freshest and best clams and vegetables. This is the key to a delicious Spaghetti Vongole dish.
Spaghetti Vongole is an Italian classic and an exquisitely simple pasta dish composed of fresh clams, parsley, chili, garlic, white wine, and olive oil. It’s simple yet, gives you a “fit for a king” flavors. It’s light, fragrant and so delicious, you’d end up wanting more. Serve this during a lunch with your family and friends and they will surely love it.
Spaghetti Vongole
Spaghetti Vongole is an Italian classic and an exquisitely simple pasta dish composed of fresh clams, parsley, chili, garlic, white wine, and olive oil. It’s simple yet, gives you a “fit for a king” flavors. It’s light, fragrant and so delicious, you’d end up wanting more. Serve this during a lunch with your family and friends and they will surely love it.
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RateServings: 4
Ingredients
- 400 gms Spaghetti
- 1 kg Fresh Clams scrubbed and rinsed well
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup White Wine
- 1/2 cup Clam Broth reserved from cooking
- 1 tbsp Garlic chopped coarsely
- 1/2 tsp Red Chili Flakes
- 1 pc Lemon cut into quarters for garnishing
- 1 sprig Parsley finely chopped
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Cook the pasta in a large saucepan of boiling water. Put a pinch of salt, and add a little bit of oil to prevent pasta from sticking to each other. Cook until al dente, and drain well. Do not rinse the pasta with water; you want to keep that starch as it helps the pasta to be completely coated with the sauce.
- Place the water in a medium stockpot. Add the onions and bring it to boil over medium-high heat.
- Check the fresh clams; disregard the ones that are already opened. Put the clams in the boiling water and wait for them to open (disregard the ones that did not open) and drain them. Reserve the broth and set aside.
- Heat the olive oil in the pan over medium heat. Sauté the garlic until golden brown.
- Pour in the white wine and reduce by half, this will remove its bitter taste.
- Once the sauce has been reduced, add the cherry tomatoes and red chilli flakes.
- Pour in the clam broth and simmer for 5 minutes.
- Add the drained spaghetti to the pan and season generously with sea salt and pepper.
- Put the clams onto the pan and toss them carefully.
- Squeeze a little bit of lemon juice to add citrus flavor and shower with chopped parsley. Serve hot.
Notes
- You can add more red chili flakes if you prefer a spicier flavor.
- There’s no need to spend lavishly on the wine. Inexpensive white wine in the supermarket will work for the recipe. Just make sure to get a dry and crisp white wine. Using wine gives your dish a fruity flavor and the perfect acidity.
- Do not forget to reduce the wine to remove the bitter and unpleasant taste of alcohol.
