Pasta with Clams recipe, a dish that exudes simplicity yet doesn’t compromise on flavour. It brings together the rustic charm of spaghetti with the briny freshness of clams to create a meal that’s both comforting and refined.
This recipe is a tribute to the culinary traditions of Italy’s seashore towns, where seafood is a staple and pasta is a beloved element of everyday meals. With a delicate balance of savoury, spicy, and tangy notes, each spoonful will transport you to a sunny seaside terrace overlooking the Mediterranean.
The key to this dish lies in its simplicity and freshness, combining the sweetness of clams with the rich warmth of garlic and chilli pepper flakes, all bound together by the silkiness of extra virgin olive oil. The surprising twist of lemon zest and juice infuses the dish with a bright, citrusy undertone, perfectly rounding off the flavours.
Whether you’re cooking a quiet dinner for two or feeding a crowd at a larger gathering, this Pasta with Clams is sure to delight you. Every forkful promises a burst of sea-kissed flavour, a true celebration of Italy’s timeless culinary heritage. So, put on your chef’s hat and get ready to bring a touch of the Italian coast to your kitchen. Buon appetito!
Basic Ingredients for Pasta Vongole (Spaghetti with Clams)
Spaghetti and Clams:
Clams: The star of the dish, clams lend a unique, oceanic flavour that truly distinguishes this pasta recipe. Freshness is key for the best taste and texture. Always remember to discard any clams that do not open after cooking, as this indicates they were not alive before cooking and may not be safe to eat.
Spaghetti: The ideal canvas for the flavourful clam sauce. Spaghetti is traditional, but you could use other types of pasta like linguini or fettuccine.
Extra Virgin Olive Oil: This adds a richness and fruitiness to the dish. It’s used for sautéing and contributes to the overall Mediterranean flavour.
Red Onion & Garlic: These are essential aromatics that add depth of flavour. You could also use white or yellow onions.
Red Chili Pepper Flakes: They add a subtle heat. Adjust according to your taste or skip if you prefer a milder flavor.
Chicken Broth & Vinegar: These liquids are used to deglaze the pan and steam the clams open. The chicken broth adds flavour, while the vinegar offers a tangy balance.
Butter: This adds a creamy, velvety finish to the sauce.
Parsley: Fresh parsley brightens up the dish and adds a hint of colour.
Salt & Pepper: These are essential for seasoning. Add to your personal taste.
Lemon: Zest and juice offer a bright, citrus note that cuts through the richness and complements the seafood flavour.
Preparation Tips for Pasta Vongole (Spaghetti with Clams)
- Soaking clams in cold, salted water before cooking can help them expel any residual sand.
- Make sure not to overcook the pasta in the boiling water. It will continue to cook in the clam sauce.
Serving Tips for Pasta Vongole (Spaghetti with Clams)
- Serve the pasta immediately for the best taste and texture. A squeeze of fresh lemon juice and a sprinkling of extra parsley just before serving can enhance the flavours.
- A simple side salad or crusty bread would compliment this pasta well.
storage tips
- Pasta with clams is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
- To reheat, gently simmer on the stove until warm. If the pasta seems dry, add a splash of broth or water to rehydrate it. However, remember that the clams may become a bit tougher upon reheating.
Pasta with Clams
Ingredients
- 1 kg clams, washed and scrubbed
- 375 g spaghetti
- ¼ cups extra virgin olive oil
- 1 small red onion, finely chopped
- 6 clove garlic, roughly minced
- 1 tsp dried red chili pepper flakes
- ¾ cup chicken broth
- 2 tbsp vinegar
- 2 tbsp butter
- ¼ cup fresh parsley, chopped
- salt
- pepper
- 1 lemon, zest and juice
Instructions
- Wash and scrub the clams clean. Soak in cold water.
- Bring a large pot of salted water to a boil. Add spaghetti to boiling water, and cook until al-dente; following packaging instructions, the pasta will finish cooking in the sauce. Drain and set aside.
- In a large saucepan, add olive oil and onion over medium heat, and sauté until golden brown. Add garlic and chilli flakes, and sauté until fragrant. Add the clams, chicken broth, vinegar, salt, and pepper; cover the pan and bring to a simmer on medium-high heat. Cook for about 5 minutes; the clam should open. Discard any clams that do not open up.
- Add the drained pasta and toss the ingredients together. Add some reserved cooking water if necessary to keep the mixture moist. Finally, add butter, lemon juice, lemon zest, and parsley and adjust the seasoning with salt and pepper.
- Transfer to a serving dish and enjoy!
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