Easy Spaghetti Vongole Recipes

SPAGHETTI VONGOLE

Steps:

• 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.
• 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.
• 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!
• 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!

SPAGHETTI ALLE VONGOLE

Steps:

• Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
• 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.

SPAGHETTI VONGOLE

Steps:

• Turn the stove on to a medium/high heat and add a generous amount of Garlic (1 clove). Once the oil heats up, add the finely chopped Extra-Virgin Olive Oil (as needed) and simmer until it starts to change color.
• Add the Vongole (500 gram) into the pan and stir well. Then add a glass of White Wine (to taste) and let it simmer.
• Leave the vongole to simmer in the pan until they begin to open. If they don't open in the middle, it normally means they are not good to eat. Next, add Cherry Tomato (8) diced in half - the juicier, the better! Stir through well.
• Squeeze half a Lemon (to taste) into the pan, and then add a pinch of Rock Salt (to taste) and Ground Black Pepper (to taste). Add a generous amount of Fresh Parsley (to taste) and let it simmer so all the juices and flavours infuse the vongole shells.
• Cook the Linguine (500 gram) according to package instructions.
• Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat). Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.
• Serve and enjoy!

SPAGHETTI RISOTTATI ALLE VONGOLE

Steps:

• Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
• Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
• Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
• Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
• Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

SPAGHETTI VONGOLE

Steps:

• Cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain well and set aside. Meanwhile, check the clams and discard any cracked or open ones.
• Heat the olive oil in a large deep sauté pan over a medium heat and cook the garlic, chilli, capers, tomatoes and half the chopped parsley for 1-2 minutes.
• Pour in the wine and boil for 2 minutes. Add the clams to the pan, cover and cook for 4-5 minutes until the clams are opened. Discard any that haven't opened.
• Toss the clams and sauce into the spaghetti, season well with freshly ground black pepper and serve immediately, sprinkled with the remaining parsley.

EASY SPAGHETTI VONGOLE

Steps:

• Scrub the clams, discarding any that stay open when tapped sharply.
• Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.
• Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.
• Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.
• Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.
• Cook the spaghetti according to packet instructions and drain.
• When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.
• To serve, spoon the sauce and spaghetti into bowls.

SPAGHETTI ALLE VONGOLE

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 1/2 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 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.

SPAGHETTI ALLE VONGOLE

Steps:

• Heat up a pot of water and cook the thick spaghetti or linguine until al dente (with a bite in the center of the pasta) per the packaging instructions. Drained and set aside. Save 1/2 cup of the pasta water.
• Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic until you sell the aroma, but not browned.
• Add the clams, pasta water and white wine. (If you can't have alcohol, use water or chicken broth.) Lightly stir the clams and cover the skillet with its lid until the clams open up. Add chicken bouillon powder, ground black pepper and Italian parsley.
• Add the pasta into the skillet. Quickly stir to combine well with the clams and sauce. Add salt to taste. Dish out and serve immediately with lemon wedges.

SPAGHETTI ALLE VONGOLE

Steps:

• Begin by purging (or cleaning) the clams. Place clams in a large bowl of cold water and allow to sit for 30 minutes. Carefully lift out clams, then replace water and repeat once more, or until there is no sand and grit left on the bottom of the bowl. Set clams aside.
• Bring a large pot of water to a boil, but do not salt. Add pasta and cook according to package directions, until al dente. Use a measuring cup to reserve ½ cup cooking liquid, then drain pasta and set aside.
• In a large skillet or pan, heat olive oil over medium heat. Add garlic cloves and cook, shaking pan occasionally, until fragrant and golden brown, about 2-3 minutes. If the garlic begins to brown too quickly, turn the heat down to medium-low.
• With the heat on medium-low, add cleaned clams, red pepper flakes, chopped parsley, and white wine to the pan, then cover and cook until opened, 6 minutes. Discard any clams that are tightly sealed (see note below). Add drained pasta and butter to the skillet, then toss to combine. Pour in ¼ cup of reserved pasta water and toss again. If you want more of a sauce, add remaining ¼ cup of reserved cooking liquid. Otherwise, divide into 4 bowls then top with grated parmesan, additional parsley, and freshly ground pepper and serve immediately.

SPAGHETTI ALLE VONGOLE

Steps:

• Place the clams a large bowl of cold salted water and soak for 20 min. this will remove most of the sand from the inside of the shells. Then drain and rinse under running cold water.
• Place the thinly sliced garlic, chopped deseeded chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet, place on a gentle heat until the garlic is golden in colour, then up the heat and add the halved tomatoes and clams before covering with a lid.
• After a couple of minutes, the clams should start to open as they cook, give a little shake to the pan keeping the lid on in other to move the shells around or an even cook.
• Cook the spaghetti in salted water for 3 minutes less than the cooking instructions.
• Use the tongs add the spaghetti to the clams and the now created broth, and finish to cook in the pan for the last 3 minutes steering regularly.
• This way the pasta will absorb the broth and create a velvety sauce. Taste for seasoning, add the remaining of the chopped parsley and serve.

SPAGHETTI VONGOLE

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
• Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
• Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

SPAGHETTI ALLE VONGOLE

Steps:

• 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.
• Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
• While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
• Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

SPAGHETTI ALLE VONGOLE WITH SAMPHIRE

Steps:

• Bring a large pan of salted boiling water to the boil. Heat 3 tbsp oil in a medium pan and fry the garlic gently until softened but not coloured. Increase the heat, add the clams and samphire, pour over the wine and cover tightly with a lid. Cook for just 2-3 minutes, shaking the pan every now and then until the clams open.
• Remove from the heat and, using a slotted spoon, lift the clams and samphire out into a bowl. Return the pan to the heat and simmer until the liquid has reduced by half.
• Meanwhile, add the spaghetti to the boiling water and cook for 8-10 minutes or until only just tender, stirring occasionally, then drain. Remove half the clams from their shells, leaving the meat with the unshelled clams.
• Drop the butter into the reduced clam and wine juice and stir until it thickens. Return the clams and samphire to the liquid, then add the spaghetti and chopped parsley. Season with black pepper and toss.