Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, basic pasta alle vongole. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
My mom made us clam spaghetti when we were kids. Her version used bacon, onion, canned clams (which are surprisingly not bad!), and very soft spaghetti. Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes.
Basic Pasta alle Vongole is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Basic Pasta alle Vongole is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook basic pasta alle vongole using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Basic Pasta alle Vongole:
- Prepare 1 large or 2 regular packs Asari or Manila clams in their shells, de-sanded and washed
- Get 5 to 6 Tomato (cherry or small regular)
- Make ready 3 tbsp ☆Extra virgin or pure olive oil
- Take 1 tbsp ☆Finely chopped garlic
- Take 1 ☆Small red chili pepper (de-seeded)
- Make ready 100 ml White wine
- Get 100 ml Water
- Prepare 300 grams Linguine (pasta)
- Take To finish:
- Make ready 1 dash Pepper
- Prepare 1 tsp Extra virgin olive oil
Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). This Italian Clam Pasta, known as Pasta Alle Vongole, is a cozy seafood dish easy enough to make any night of the week! Pappardelle Alle Vongole is a legendary marriage of pasta and clams bathed in a light silky cream sauce. Clam Pasta is a rich, full-bodied dish with bright citrusy undertones.
Instructions to make Basic Pasta alle Vongole:
- Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor.
- When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat.
- Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking.
- Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy.
- Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through.
Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying. The best homemade Spaghetti alle Vongole or spaghetti with clams. Vongole means clams in Italian, so it literally means spaghetti with clams. The pasta of choice is spaghetti and the fresh clams are cooked with olive oil, butter, garlic, white wine and Italian parsley.
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