Spaghetti alle Vongole, or spaghetti with clams, is a classic Italian pasta dish that embodies the essence of simple, fresh ingredients elevated to perfection. Its delicate balance of briny seafood, fragrant garlic, and vibrant herbs is a testament to the power of letting quality ingredients shine. This seemingly straightforward dish requires a gentle touch and careful attention to detail, resulting in a symphony of flavors that will transport you to the sun-drenched shores of Italy. The beauty lies in its simplicity – few ingredients, maximum taste.
This recipe offers a foolproof guide to achieving flawlessly cooked spaghetti alle vongole, ensuring tender clams and perfectly al dente pasta every time. Forget complicated techniques and lengthy prep times; this is a dish that celebrates ease and speed without sacrificing flavour. Ready to experience the magic of this timeless Italian classic? Let's dive into the step-by-step instructions to create your own unforgettable Spaghetti Vongole.
Tools Needed
- Pot
- Lid
Ingredients
- Little neck clams
- Cockles
- Shallot
- Onion
- Beer
- Thyme
- Garlic
- Olive oil
- Butter
- Spaghetti
- Salt
- Parsley
Step-by-Step Instructions
Step 1. Sauté Aromatics & Steam Clams
- Prepare the aromatics (shallot and onion).
- Heat a pot with a good amount of surface area. Add a little bit of oil to wake up the aromatics.
- Add clams, thyme, and garlic. Cover and let them steam until they open.
- Remove clams that don't open; discard them. Reserve some of the juicier clams in their shells for plating.
Step 2. Prepare the Clam Sauce & Cook Pasta
- Strain the clam juice, removing any sand or grit. In a pan, combine some clams, butter, garlic, and olive oil. Simmer and puree.
- Cook spaghetti using Dave's technique (with just enough water to cook the pasta almost dry).
Step 3. Combine & Warm
- Add the cooked spaghetti to the clam sauce.
- Gently warm the reserved clams in the sauce.
Step 4. Plate & Garnish
- Plate the spaghetti, arranging the reserved clams around the outside. Garnish with chopped parsley.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Soak clams in salted water for over an hour to remove sand.
- Use a pot with a large surface area to prevent overcrowding the clams.
- If you don't have white wine, use beer as a substitute.
- When using Dave's pasta technique, it's better to err on the side of using less water than more; you can always add more if needed.
Nutrition
- Calories: 600-700
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 25-30g
FAQs
1. Can I use frozen clams instead of fresh?
While fresh clams offer the best flavor, you can use frozen. Make sure to thaw them completely and drain well before cooking. They may release more liquid, so adjust cooking time accordingly.
2. My clams didn't open during cooking. What went wrong?
Clams that don't open during cooking are likely bad and should be discarded. Make sure your clams are fresh and properly cooked to a high enough temperature. Improperly stored clams or insufficient cooking time are common causes.
This simple yet elegant spaghetti with clams recipe is the perfect embodiment of summer dining. With minimal effort, you can create a dish that’s both satisfying and bursting with fresh, vibrant flavors. Enjoy this taste of the Italian coast, and savor every delicious bite!