Dive into the delicious world of Italian cuisine with our irresistible Clam Pasta Alle Vongole! This classic dish, brimming with the briny goodness of fresh clams and the aromatic allure of garlic, promises to transport your taste buds straight to the sun-kissed shores of Italy. With just 30 minutes from prep to plate, you can impress family and friends with a gourmet meal that’s as simple as it is delectable. Ready to elevate your pasta game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 500g fresh clams, scrubbed
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- Red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the clams. Rinse them thoroughly under cold running water to remove any sand or grit. If any clams are open, give them a gentle tap; if they do not close, discard them as they may be dead.
- In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned, as burnt garlic can impart a bitter flavor.
- Add the fresh clams to the skillet along with the white wine. Increase the heat to medium-high and cover the skillet with a lid. Cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
- Once the clams are cooked, add a pinch of red pepper flakes to taste, stirring to combine. You can adjust the amount based on your spice preference.
- Next, add the drained spaghetti directly to the skillet with the clams. Toss everything together, adding a bit of the reserved pasta water to help create a light sauce that coats the spaghetti. Continue to toss until the pasta is well combined with the clams and sauce.
- Remove the skillet from heat and taste for seasoning, adjusting with salt and more red pepper flakes if desired.
- To serve, plate the clam pasta and garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your Clam Pasta Alle Vongole hot!
Tips
- Choose Fresh Clams: The key to a fantastic Clam Pasta is using the freshest clams you can find. Look for clams that are tightly closed; any that remain open after a gentle tap should be discarded.
- Don’t Overcook the Pasta: Since you'll be tossing the spaghetti with the clam sauce, aim for al dente pasta to prevent it from becoming mushy.
- Reserve Pasta Water: Always save a cup of the pasta cooking water before draining. This starchy water is a secret weapon for achieving the perfect sauce consistency.
- Mind the Garlic: Sauté the garlic until it’s just fragrant. Overcooking it can lead to a bitter taste that can overpower the dish.
- Adjust the Heat: If you enjoy a bit of spice, feel free to add more red pepper flakes, but start small and adjust to your personal preference.
- Garnish Generously: Fresh parsley not only adds a burst of color but also enhances the dish's flavor. Don’t skip this final touch!
- Serve Immediately: This dish is best enjoyed fresh and hot. Serve it right after cooking for the best flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 65mg
