Introduction
Vongole, or spaghetti alle vongole, is a traditional Italian seafood dish that showcases the delicate flavors of fresh clams. Originating from coastal regions of Italy, this dish combines tender clams with garlic, olive oil, white wine, and fresh parsley, creating a light yet flavorful sauce that perfectly complements pasta. It embodies the simplicity and richness of Italian cuisine, making it a favorite among seafood lovers. Vongole is not only delicious but also quick to prepare, making it an excellent choice for a weeknight dinner or special occasion.
Ingredients
- 300 g spaghetti or linguine
- Salt (for pasta water)
- 500 g fresh clams (such as littleneck or Manila clams), scrubbed
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Lemon wedges (for serving)
Instructions
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Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
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Sauté the Garlic:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
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Add the Clams and Wine:
- Add the cleaned clams to the skillet and pour in the white wine. Stir to combine and cover the skillet with a lid. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
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Combine with Pasta:
- Once the clams are cooked, add the drained pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
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Serve:
- Plate the pasta and clams in serving bowls. Garnish with additional parsley and serve with lemon wedges on the side for squeezing over the dish.
Health Notes
- Vongole is a relatively healthy dish that provides lean protein from the clams and healthy fats from olive oil. It's low in calories but rich in flavor. For a lighter version, consider using whole wheat pasta or reducing the amount of oil used.
How to Enjoy
- Vongole is best enjoyed fresh, warm, and garnished with a squeeze of lemon. It pairs wonderfully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, and is perfect for a casual dinner or a special occasion.
Tips
- Selecting Clams: Ensure you buy fresh clams that are tightly closed. If any are open, tap them lightly; they should close up. Discard any that remain open after being tapped.
- Pasta Water Magic: The reserved pasta water contains starch that helps bind the sauce to the pasta, giving it a silky texture. Add it gradually until you reach your preferred consistency.
- Enhancements: For added depth of flavor, consider adding a splash of clam juice or a handful of cherry tomatoes while cooking the clams. Fresh herbs like basil or a sprinkle of grated cheese can also enhance the dish.
- Timing is Key: Prepare the clams while the pasta cooks to minimize wait time and ensure everything is served hot.
