This recipe for spaghetti alla vongole, or spaghetti alle vongole, is a dish of entirely Italian origin. With few ingredients and in just 15 minutes of cooking, you can have an exquisite preparation on your table that few will be able to resist, especially lovers of seafood cuisine.
Although at first glance it may seem difficult to prepare recipes with clams, once you get down to it you will see that it is nothing special. Also, the pasta, combined with all the flavors, contrasts and essences of this dish, will shine like never before and will become one of your favorite ways to enjoy it. Join us and discover how to make spaghetti vongole!
Ingredients to make Spaghetti alla vongole:
- 400 grams of fresh clam
- 10 pieces of cherry tomato Komati cut in half
- 2 large garlic cloves, sliced
- 1 glass of white wine
- 1 dry chili
- 1 glass of homemade tomato
- 1 cup of chopped parsley
- 2 liters of water
- 3 tablespoons of extra virgin olive oil
- 1 pinch of salt and white pepper
- 1 bay leaf
How to make Spaghetti alla vongole:
- Put the clams to soak with a little salt. Leave them for about an hour so that they completely expel the impurities. Take them out of the container by grabbing them from the bottom up to prevent them from getting dirty again.
- Trick: Discard those claims that do not close when tapped on the shell, it is a sign that they are not alive.
- Heat a large frying pan with a jet of oil and fry the garlic slices in it. After a minute, add the chili and tomato. Let sauté for 2 more minutes. Then, in a deep pot, boil water with salt and bay leaf while you continue with the other steps that we give you below.
- In the frying pan, add the clams so that they open completely and release their juices, let them cook for 3 minutes.
- Meanwhile, put the pasta in the saucepan with the boiling water. When the spaghetti begins to fall, stir with a kitchen ladle so that the pasta does not stick together and is loose and al dente. It is important to take into account the cooking time recommended by the manufacturer.
- Returning to the sauce, add the chopped parsley and mix it so that its flavors are integrated. It is important that the clams have a very short cooking time, so add each listed ingredient in succession.
- Also add the wine to give it that point of acidity that will frame the flavors together with the tomato sauce and the juice of the clams.
- Tip: If you have the pasta already cooked; drain it because in a couple of minutes you will have to use it.
- Introduce the cherry tomatoes cut into halves, they will give extra flavor to your spaghetti with clams and they will put the fresh and sweet point of the tomato. Cover and cook another 3 minutes over high heat to reduce.
- Now, add the spaghetti al dente and well drained to the panso that all its juices are integrated and soaked in the sauce. Stir and cook over high heat for 2 more minutes. Sprinkle with white pepper and medium salt, stir and serve. Enjoy your spaghetti alla vongole with a glass of white wine!
