Secondly, if the liquid from the clams appears to have sand in it then it’s best to filter it before adding the cooked clams and liquid to the rest of the sauce ingredients. I love everything about this linguine with clams! Some kinds of clams need a lot of rinsing if they have sand in them. I’m sure you’ll love this dish! I thought the sauce should be a bit thicker. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Put a pot of water on to boil for the pasta. So when added everything into the pan, I ended up cooking the clams too long because I was trying to reduce the amount of water. Cook until the garlic starts to soften. Yes sometimes the simplest combination of ingredients are the tastiest as this recipe proves! Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli. Aww thanks a lot Karen! The fresh chilli adds a sweeter, cleaner note than the dried one used by Gwyneth, and I like Locatelli's advice about allowing the pasta to sit in the sauce for a minute or so to absorb a little of it: it improves the flavour of the entire dish. I’m glad you liked my post! We ate this in Rome and I have been meaning to make it at home. Drain the spaghetti and add to the pan along with the remaining butter. Gwyneth also sticks in anchovies (far too strong) and tops her vongole with basil, which similarly confuses the tastebuds – the sharp pepperiness of flat-leaf parsley is a better foil for the flavours beneath. That dish looks like one I could sink my teeth into. Photograph: Felicity Cloake for the Guardian, Guild of Food Writers' Journalist of the Year award, papardelle tossed with a hearty rabbit ragu. I’m sorry to hear that your pasta alle vongole didn’t turn out that well. Uh oh, my tummy is growling…. Perfect dinner with a glass of wine after a long day. Hi Frank, thanks for your comment. Wash the clams in cold water and remove any with broken shells. Chop the peeled garlic and parsley finely. Baci from Verona! Thanks for your comment Nina! I think I fell in love with him because of this dish! I would use fettucini if I added mussles + scallops to this recipe plus red pepper flake for a Fra Diavolo version! Love from Verona! Hi Ann, thanks for letting me know. Then you will need to remove the meat from most of them, keeping just a few in their shells to make the dish look more appetizing! Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley. This dish is unique and pasta is one of my family favorite too. However, these are quite small clams so you get quite a lot. It’s quite easy to make at home, I’m sure you’ll enjoy making it! Save my name, email, and website in this browser for the next time I comment. Please leave a comment here on the blog or on The Pasta Project Facebook page. Have to try it this weekend. Here are some tips on how to make the classic pasta “Vongole Bianco” using delicious clams at this time of year. Vesuvio pasta from Campania; shaped like a volcano! I’m sure the pasta alle vongole you had in Rome was really good, Dannii! Re your question, we don’t put any liquid with the clams. The liquid the clams produce is pretty important too. We used linguine made by Pasta Liguori, one of the producers of Pasta di Gragnano IGP. So good to know! Pasta and seafood is so delicious Danielle! The effect is curiously unlike any vongole I've had before – the clams get lost in the sharp tomato sauce, and I miss the heat of the chilli. This is my favourite seafood pasta, especially since my Sicilian hubby usually makes it for me! I’m sure you’ll love this version! 10 Simple & Delicious Pasta Recipes That Will Make Your Life Better - KL Foodie. I hope you’ll try cooking them yourself! Was excellent. Or just put them in a dry pan with a lid? The sauce was glorious but when I added the pasta, it didn’t seem to stick to the pasta well. If they don’t close, throw them away. This classic seafood pasta recipe from Campania is simple to make and bursting with flavour. I’m sure your parents made great pasta alle vongole! And Sicilian to boot! I’m glad you enjoyed this dish. Hello Jess, thank you for your comment. Spaghetti/Maccheroni alla Chitarra from Abruzzo. Put a large pan with a lid on a high heat and let it heat up. Your email address will not be published. The way to this girl’s heart is def through her stomach!! Other SNSs also publish daily information about cooking, so be sure to check it out! They don’t take long and don’t make the house smell of fish! I love clams too Amanda, especially cooked this way! In fact, we often make the clams without pasta and eat them with bread to dip in the sauce, although we double the quantity of clams for that. Pasta with clams sounds fairly self-explanatory – but, as with any self-respecting Italian recipe, things are never quite so simple. This looks so good! https://www.greatitalianchefs.com/recipes/spaghetti-alle-vongole-recipe I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More, 3rd place in Top 50 Italian Food Blogs Awards by Feedspot, Copyright © 2020 The Pasta Project on the Brunch Pro Theme, Linguine pasta alle vongole (linguine with clams), Aosta Valley (Valle d’Aosta or Val d’Aosta). Thanks for the note about unopened clams. I’m sure they will Jessica! Photograph: Felicity Cloake for the Guardian, River Café spaghetti alle vongole with porcini. I am completely fond of this dish, because of it’s simplicity yet heavenly taste. I have reinserted it! Instagram → @binanp… See more Now is the season!Tips for making vongole bianco well. This looks so delicious , nice to learn the recipe as well! Get rid of any clams that haven't opened. I Followed the recipe exactly with all ingredients. It was a hit! I think angel hair would go well with the clams! Add the garlic and peperoncino. I have lovely memories enjoying it in Rome, really should make it at home soon. 500g small clams (palourdes, or carpet shell are ideal)350g spaghetti (dried)30g butter2 tbsp extra virgin olive oil3 fat cloves of garlic, finely chopped½ medium-hot red chilli, finely chopped100ml dry white wineSmall bunch of flat-leaf parsley, roughly choppedZest of ½ a lemon and a spritz of juice. This is making me so hungry! Sagne Pasta from Abruzzo, Molise and Lazio. In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute. So who's right? I followed this to the letter, and the resulting dish was perfection. Continue cooking for another 3-5 minutes and then turn off the heat. https://www.epicurious.com/recipes/food/views/spaghetti-alle-vongole-365197 ), Busiate pasta with Trapanese pesto from Trapani, Roasted Red Pepper Pesto with Casarecce Pasta. You have shared my fave pasta with some great tips and info for me to take on, thanks! Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Wish I was there when you made this pasta dish :)! Adding the clams and letting them stand for 30 minutes. Any tips would be appreciated. This is added to a sauce made from sautéed onions and garlic and a tin of tomatoes, along with a handful of chopped parsley, and served with cooked spaghetti. Discard any that are still closed. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened.