Vongole Pasta (Clam Pasta)
Vongole means clams in Italian. This vongole pasta is packed with plenty of Manila clams for deep savory flavor. The ingredients are simple, but the white wine and the broth released by the clams come together to create an elegant plate. It's a lovely pasta to enjoy at home on a special day.
Ingredients
Ingredients
- Spaghetti160g
- Manila clams500g
- Garlic5 cloves
- Cherry tomatoes6
- Onion1/2
- Peperoncino (dried chili)4
- Italian parsleyA pinch
- Olive oil5 tbsp
- White wine1/3 cup
- Pasta cooking water1/4 cup
- SaltA pinch
- Black pepperA pinch
Directions
- 1
Prepare the ingredients. Rub the clams under running water to clean them well, then soak them in lightly salted water to purge the sand.
- 2
Slice the garlic thinly and halve the cherry tomatoes. Roughly chop the onion, peperoncino, and Italian parsley.
- 3
Bring 8 cups of water with 1/2 tablespoon of coarse salt to a boil and cook the spaghetti for about 6 minutes. Spread it out on a wide plate and drizzle with a little olive oil. Set aside 1/4 cup of the pasta cooking water.
- 4
Heat olive oil in a pan, lightly sauté the garlic, then add the onion and peperoncino. Season with salt and pepper and sauté for about 1 minute.
- 5
Add the clams, white wine, and pasta cooking water, then simmer until the clams open.
- 6
Add the cooked spaghetti and cherry tomatoes, toss for 1-2 minutes, then adjust the seasoning with salt and pepper and finish with Italian parsley and olive oil.
- 7
Plate it up and serve.