There's something truly magical about a simple bowl of pasta adorned with the briny goodness of fresh clams. This isn't just a meal; it's an experience! Whether you're dreaming of an Italian seaside trattoria or just looking for an impressive yet surprisingly easy dish to whip up at home, my Pasta with Clams recipe (or Spaghetti alle Vongole, as the Italians call it) is here to transport your taste buds.
The beauty of this
dish lies in its simplicity. Fresh clams, garlic, white wine, and a hint of red
pepper flakes create a light yet incredibly flavorful sauce that perfectly
coats your pasta. It's truly a celebration of fresh ingredients!
Why you'll love
this recipe:
- Elegantly Simple: Looks and tastes gourmet, but is
genuinely easy to make.
- Bursting with Flavor: Fresh clams and a garlic-wine sauce
are an unbeatable combination.
- Quick Dinner: Comes together surprisingly fast,
perfect for a weeknight treat or special occasion.
- Authentic Taste: Captures the essence of classic
Italian seafood pasta.
Yields: 4 servings Prep time: 15 minutes
(plus clam soaking time) Cook time: 20 minutes
Ingredients:
- 1 pound linguine or spaghetti
- 2 pounds fresh littleneck or Manila
clams, scrubbed clean
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or
more, to taste, for a bit of heat!)
- 1/2 cup dry white wine (like Pinot
Grigio or Sauvignon Blanc)
- 1/2 cup clam juice (bottled, or
reserve some from steaming if clams yield a lot)
- 1/4 cup fresh parsley, chopped, plus
more for garnish
- Salt and freshly ground black pepper
to taste
Instructions:
- Prep the Clams: Place the scrubbed clams in a large
bowl of cold water for at least 30 minutes (or up to 2 hours) before
cooking. This helps them naturally expel any sand. Discard any clams that
are open and don't close when tapped.
- Cook the Pasta: Bring a large pot of salted water to
a rolling boil. Add the linguine and cook according to package directions
until al dente (firm to the bite). Before draining, reserve 1
cup of the starchy pasta water.
- Sauté Aromatics: While the pasta cooks, heat the olive
oil in a large skillet or Dutch oven over medium heat. Add the sliced
garlic and red pepper flakes. Sauté gently for 2-3 minutes until the
garlic is fragrant and lightly golden, being careful not to burn it.
- Deglaze with Wine: Increase the heat to medium-high. Add
the white wine and clam juice to the skillet. Bring to a simmer and cook
for 2-3 minutes to allow the alcohol to cook off slightly.
- Steam the Clams: Add the cleaned clams to the skillet.
Cover tightly with a lid and cook for 5-7 minutes, shaking the pan
occasionally, until all the clams have opened. Discard any clams that did
not open.
- Combine & Toss: Drain the cooked pasta and add it
directly to the skillet with the clams and sauce. Add the chopped fresh
parsley and about 1/4 cup of the reserved pasta water. Toss vigorously to
combine, allowing the pasta to absorb the delicious clam sauce. Add more pasta
water a tablespoon at a time if the sauce seems too dry.
- Season & Serve: Season with salt and freshly ground
black pepper to taste. Dish out into bowls, ensuring each serving gets
plenty of clams and sauce. Garnish with additional fresh parsley. Serve
immediately with crusty bread for soaking up that amazing broth!
Tips for
Success:
- Fresh Clams are Key: Don't skimp here! Fresh, good-quality
clams make all the difference.
- Don't Overcook the Pasta: Al dente is crucial so it can absorb
the sauce without becoming mushy.
- Reserved Pasta Water: This starchy water is your secret
weapon! It helps emulsify the sauce and makes it cling beautifully to the
pasta.
- Heat Level: Adjust the red pepper flakes to your
preference. A little heat really makes the flavors pop!
Get ready to
impress yourself and your loved ones with this incredible Pasta with Clams.
It's a true classic for a reason! Let me know in the comments if you give it a
try!
No comments:
Post a Comment