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Spaghetti Alle Vongole

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Introduction

Spaghetti alle Vongole is a classic Italian seafood pasta dish that combines the simplicity of spaghetti with the rich, briny flavor of clams. This recipe showcases how two fundamental ingredients can come together to create an unforgettable meal that celebrates the essence of coastal Mediterranean cuisine.

Tips for this Recipe

For optimal results, ensure your clams are fresh and properly scrubbed before cooking. The quality of the seafood is paramount in making spaghetti alle Vongole truly delicious. Also, remember to shuck the clams carefully under running water to remove any grit, ensuring a clean taste experience.

Why you will love this recipe

The beauty of Spaghetti alle Vongole lies in its simplicity and the harmony it achieves by marrying just four main ingredients: spaghetti, clams, garlic, and olive oil. This dish is not only a testament to Italian culinary tradition but also an inviting comfort food that promises to satisfy both your hunger and love for fresh seafood flavors.

Ingredients

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

Advised Equipment

For this recipe, you will need: a Large Stock Pot with Lid for boiling pasta and preparing broth or sauce; Pasta Sheet (although not required); Sauté Pan to cook garlic, tomatoes, and other ingredients like onions or bell peppers; Fine Mesh Strainer for straining pasta and rinsing clams; Cleaning Bucket specifically designed for seafood preparation.

History of the Recipe

Spaghetti alle Vongole, also known as “spaghetti with clams,” hails from the coastal regions of Italy, where seafood is a dietary staple. This recipe has evolved over time to incorporate fresh ingredients and techniques that reflect each region’s unique culinary preferences. The dish exemplifies Italian gastronomy’s focus on simplicity, quality ingredients, and the joy of sharing good food with loved ones.

Fun Facts about this Recipe

A fun fact about spaghetti alle Vongole is that while traditionally served in coastal Italian homes, it has become a popular dish worldwide, reflecting the global appreciation for simple yet flavorful seafood pasta. Moreover, cooking with clams can be an exciting experience; they are not only tasty but also known to symbolize good fortune and prosperity in some cultures, adding another layer of joy to the meal preparation process.

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Spaghetti Alle Vongole

Spaghetti Alle Vongole

amanda

Equipment

  • Large Stock Pot with Lid: Ideal for boiling pasta and preparing large batches of broth or sauce.

  • Pasta Sheet: A flat sheet used to create homemade pasta, although it's not typically required for this recipe.

  • Sauté Pan: Perfect for cooking the garlic and tomatoes, as well as sautéing other ingredients like onions or bell peppers.

  • Fine Mesh Strainer: Useful for straining pasta and also rinsing clams to remove any sand before use in the recipe.

  • Clam Shell (optional): Although not a typical kitchen item, some traditional recipes may require using actual clam shells as cookware for simmering ingredients.

  • Garlic Press: Helps to quickly mince garlic without needing to peel it first.

  • Pizza Cutting Board & Wire Cutter (optional): Can be used for safely cutting clams if you're preparing them yourself, although this is not standard and may involve handling raw seafood directly.

  • Sea Spray Shaker: A fun but non-essential item that could add a unique touch to the dish by infusing it with ocean flavor if used in moderation for seasoning.

  • Pasta Roller (optional): Typically used for making fresh pasta at home, but again this isn't a standard item needed for the recipe.

  • Cleaning Bucket for Seafood (optional): While not a kitchen tool per se, this is an essential piece of equipment when working with raw clams in preparation for cooking. Ensure that it's clean and properly sanitized before use.

Ingredients

  • Kosher salt

  • 6 ounces spaghetti

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 garlic clove, thinly sliced

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 cup white wine

  • 2 pounds cockles, Manila clams, or littlenecks scrubbed

  • 2 tablespoons roughly chopped fresh flat-leaf parsley

Instructions

1

Instruction 1

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 1/2 cup pasta cooking water.
2

Instruction 2

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.
3

Instruction 3

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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