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How to Make Authentic Pasta alle Vongole with Fresh Clams

Discover the art of creating a restaurant-quality Pasta alle Vongole in your own kitchen. This recipe combines succulent clams, aromatic garlic, and perfectly cooked pasta in a delicate white wine sauce. It's a quick and impressive dish that captures the essence of Italian coastal cuisine.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Pasta alle Vongole with Clams is a classic Italian seafood pasta dish that combines tender clams with al dente pasta in a light, flavorful white wine sauce. This elegant yet simple recipe brings the taste of the Mediterranean to your table.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 pound (450g) linguine or spaghetti
  • 2 pounds (900g) fresh littleneck clams, scrubbed clean
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (15g) fresh parsley, chopped
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (optional)

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.

  2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant but not browned, about 1-2 minutes.

  3. Add the cleaned clams to the skillet and pour in the white wine. Cover and increase the heat to medium-high. Cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

  4. While the clams are cooking, add the pasta to the boiling water and cook until al dente according to package instructions, usually 8-10 minutes.

  5. Once the clams have opened, remove about half of them from their shells and set aside. Leave the rest in their shells for presentation.

  6. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

  7. Add the drained pasta to the skillet with the clam sauce. Toss to combine, adding some of the reserved pasta water if needed to loosen the sauce.

  8. Stir in the chopped parsley, lemon zest, and butter (if using). Season with salt and pepper to taste.

  9. Return the reserved clams to the skillet and gently toss everything together.

  10. Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.

Chef's Notes

  • For the best flavor, use fresh clams and high-quality dry white wine like Pinot Grigio or Sauvignon Blanc.
  • If fresh clams are unavailable, you can substitute with canned clams, but adjust the cooking time accordingly.
  • To prevent the pasta from becoming mushy, cook it until just shy of al dente before adding it to the sauce.
  • For a creamier sauce, add a splash of heavy cream along with the butter in step 8.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the clams.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 30g
  • Carbohydrates: 70g
  • Fat: 18g
  • Fiber: 3g
  • Rich in omega-3 fatty acids, iron, and vitamin B12 from the clams
  • Good source of complex carbohydrates from the pasta

Serving Suggestions

  • Serve this dish with a crisp green salad and crusty bread to soak up the delicious sauce.
  • Pair with a chilled glass of the same white wine used in cooking, or a light Italian white like Verdicchio.
  • For a complete Italian-inspired meal, start with an antipasto platter and finish with a light lemon sorbet for dessert.
  • Garnish with additional lemon wedges and a sprinkle of fresh parsley for a pop of color and extra flavor.