1
Soak the clams in salt water, cover them to make it dark, and let them purge for 1~2 hours in the refrigerator.
Truly Delicious Vongole Pasta
A method for anyone to easily make Vongole pasta at home that tastes better than a restaurant by bringing out the deep flavor and umami of the clams.
WesternNoodles
⏱️ 7 min total📝 14 steps
What You'll Need
Clams200g~300g
GarlicAppropriate amount
Pasta waterWater used to boil noodles
SaltA little
Olive oil6~7 tbsp
Peperoncino6 pieces
White wine2~3 ladles
Noodles1 serving
Instructions
2
Rinse the purged clams once, drain in a colander, and remove half of the shells.
3
Put 500ml of water in a small pot and once it starts boiling, add about half of the purged clams to make clam stock.
4
Add an appropriate amount of pasta water and salt to the noodle pot and start cooking while the water boils.
5
Pour 6 to 7 tablespoons of olive oil into a frying pan, add minced garlic, turn on medium heat, and sauté the garlic.
6
When the garlic starts to color, add 6 peperoncino and stir-fry together.
7
When the garlic starts to sizzle, add the remaining clams and 2~3 ladles of white wine to evaporate the fishy smell.
8
Add three ladles of the previously prepared clam stock, turn the heat to high, and stir-fry.
9
When the clams start to open, add the pasta water and continue to boil and stir-fry.
10
Put the noodles in another pot with water and a little salt, and boil for 7 minutes for al dente.
⏱️ 7m 0s11
Add the cooked noodles to the pan with the clam stock and sauce, and stir-fry over high heat so the sauce coats the noodles well.
12
Once the noodles have absorbed the sauce and it has reduced, add the previously blanched clams and stir-fry briefly.
13
Turn off the heat, add 1 tablespoon of olive oil as a final step, and mix well.
14
Plate beautifully on a dish to finish.