PASTA ALLA VONGOLE RECIPE RECIPES

Name: Spaghetti Alle Vongole
Yield: serves 2
Ingredients: Kosher salt; 6 ounces spaghetti; 4 tablespoons extra-virgin olive oil, divided; 1 garlic clove, thinly sliced; ¼ teaspoon crushed red pepper flakes; ¼ cup white wine; 2 pounds cockles, Manila clams, or littlenecks scrubbed; 2 tablespoons roughly chopped fresh flat-leaf parsley

SPAGHETTI ALLE VONGOLE RECIPE | EPICURIOUS

Spaghetti Alle Vongole Recipe | Epicurious image

The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish. Clams' salinity varies depending on their variety and provenance, so in this case, be sure to salt the pasta cooking water lightly.

Provided by The Bon Appétit Test Kitchen

Yield serves 2

Number Of Ingredients 8

Ingredients

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
¼ teaspoon crushed red pepper flakes
¼ cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ½ cup pasta cooking water.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
Add ¼ cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

SPAGHETTI ALLE VONGOLE RECIPE | EPICURIOUS

Spaghetti Alle Vongole Recipe | Epicurious image

The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish. Clams' salinity varies depending on their variety and provenance, so in this case, be sure to salt the pasta cooking water lightly.

Provided by The Bon Appétit Test Kitchen

Yield serves 2

Number Of Ingredients 8

Ingredients

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
¼ teaspoon crushed red pepper flakes
¼ cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ½ cup pasta cooking water.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
Add ¼ cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

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SPAGHETTI ALLE VONGOLE RECIPE | BON APPÉTIT

The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish.
From bonappetit.com
Reviews 3.9

Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

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SPAGHETTI ALLE VONGOLE RECIPE | BBC GOOD FOOD

This light dish makes a perfect midweek supper treat
From bbcgoodfood.com
Total Time 27 minutes
Category Dinner, Lunch, Main course, Pasta, Supper
Cuisine Italian
Calories 409 calories per serving

Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.

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SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
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Total Time 30 minutes
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Calories 760 calories per serving

1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

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SPAGHETTI ALLA VONGOLE | SO DELICIOUS

Want to spoil yourself with a special dinner this weekend? What's tastier than a special pasta recipe? These spaghetti alla vongole are one of the specialties of Italian cuisine, and with fresh ingredients and flavors like garlic, chili, wine, and parsley, we highly recommend them.
From sodelicious.recipes
Reviews 5
Total Time 30 minutes
Cuisine Italian
Calories 424 calories per serving

Cook on heat for 1 more minute. Serve with some chopped parsley on top!

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From deliciousmagazine.co.uk
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