Gwyneth Paltrows Spaghetti Alla Vongole Recipes

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SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 17

Extra-virgin olive oil, for cooking
6 cloves garlic, smashed and minced, plus 3 cloves garlic, smashed
2 bay leaves
Pinch crushed red peppers
Small bunch fresh thyme, secured with twine
1 pound littleneck clams
Half a 750-milliliter bottle dry white wine
1 pound dried spaghetti
Kosher salt
Zest and juice of 1 lemon
4 ounces clam juice
1 stick unsalted butter, cut into 6 pats
Leaves from 1 small bunch fresh oregano, finely chopped
Leaves from 1 small bunch fresh parsley, finely chopped
1 small bunch fresh chives, finely chopped
1/2 cup grated Parmesan, plus more for garnish
1 small loaf seeded semolina bread, sliced thick on the bias

Steps:

  • Add 1/4 cup olive oil to a high-sided pan with a lid. Add the minced garlic, bay leaves, red pepper flakes and thyme bundle. Heat pan over medium heat and cook, being careful not to burn the garlic, until fragrant, 2 to 3 minutes. Add the clams and wine and turn the heat to high. Cover and steam until the clams have fully opened, 3 to 5 minutes. Transfer the clams to a glass bowl and return the liquid, thyme bundle and bay leaves back to the pan. Remove most of the clams from their shells and set aside. Reserve the remaining clams in their shells for garnish.
  • Drop the pasta in a large pot of generously salted boiling water. Cook, stirring occasionally to make sure pasta does not stick to the pot, until al dente, 7 to 8 minutes. Drain the pasta and set aside.
  • Increase the heat to medium under the sauce and add the lemon zest and juice and clam juice. Taste for seasoning and simmer. Add the drained pasta, shelled clams and 2 pats of butter. Toss to combine. Remove the bay leaves and thyme bundle. Sprinkle with the herbs, a handful of grated Parmesan and a drizzle of oil. Toss to fully coat the pasta.
  • Preheat the broiler.
  • Melt the remaining 4 pats butter in a saucepan together with the garlic. Brush the bread with the garlic butter and toast in the broiler for about 2 minutes.
  • Divide the pasta into 2 bowls and drizzle with the remaining pan sauce. Garnish with the reserved clams, a sprinkle of Parmesan and a slice of garlic bread.

GWYNETH PALTROW'S SPAGHETTI ALLA VONGOLE



GWYNETH PALTROW'S SPAGHETTI ALLA VONGOLE image

Categories     Pasta     Shellfish     Sauté

Yield 3 people

Number Of Ingredients 11

• Coarse sea salt
• 1/2 pound spaghetti
• 1 generous tablespoon extra-virgin olive oil
• 2 cloves of garlic, thinly sliced
• Pinch of red chili flakes (use to your liking, the ones I buy in London are particularly spicy so a little goes a long way)
• Pinch of fennel seeds
• 4 or 5 good quality anchovy filets
• 8-10 cherry tomatoes
• 1/2 cup dry white wine, like a Sauvignon Blanc
• 1 lb. small, fresh clams, cleaned (see Note)
• Small handful of fresh basil, roughly chopped

Steps:

  • Bring a large pot of water to a rolling boil and salt generously. Drop in your spaghetti. Meanwhile, heat the olive oil over low heat in a large sauté pan. Add the garlic, chili, and fennel seeds and cook for 2 minutes, or until warmed and beginning to soften. Add the anchovies and stir them until they melt into the oil, about a minute. Crush the tomatoes gently by hand, just so that their skins burst and add them to the skillet. Turn heat down to medium low and cook for about 4 minutes, crushing with the back of your spoon, until the tomatoes begin to break down take pan off the heat and let rest for a few minutes. Return to flame, add the wine, turn the heat up, and boil until reduced by half, about 2 minutes. Add the clams, put a cover on the pan and let it cook until the clams open, about a minute or two. Turn off the heat and add the basil. At this point, your spaghetti should be just about perfect. Divide it among 3 bowls, along with the clams and all of their wonderful juice. NOTE: My friend Elouisa has figured out the best way to clean clams. First she fills a bowl with cold water and lets the clams soak for about 10 minutes. Then she drains them, sprinkles them with a handful of coarse salt and scrubs the clams against themselves, picking them up by the handful and rubbing them together. She does this hard enough to get any and all dirt off, but with a soft enough touch so as not to break the shells. She rinses them, soaks them in cold water again, and then drains them when the pan is ready for them. The cleanest clams I know.

PASTA ALLE VONGOLE



Pasta Alle Vongole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
1 dozen littleneck clams, scrubbed
1/4 teaspoon dried oregano
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 ounces linguine
1/2 cup loosely packed fresh flat-leaf parsley, chopped

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

MARTHA'S SPAGHETTI ALLE VONGOLE



Martha's Spaghetti alle Vongole image

Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 15

1 stick unsalted butter, room temperature
1 tablespoon mashed Garlic Confit (from about 6 cloves)
1 teaspoon finely grated lemon zest
Kosher salt
Kosher salt and freshly ground pepper
12 ounces spaghetti
6 cloves garlic, very thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon crushed red-pepper flakes
8 ounces cherry tomatoes (1 1/4 cups), halved
1 cup dry white wine, such as Soave
1/2 cup bottled clam juice, such as Bar Harbor
2 pounds very small clams, such as cockles
3/4 cup packed coarsely chopped parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
  • Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
  • Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
  • Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.

SPAGHETTI ALLE VONGOLE



Spaghetti alle vongole image

This light dish makes a perfect midweek supper treat

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 27m

Number Of Ingredients 8

140g spaghetti
500g fresh clams in shells
2 ripe tomatoes
olive oil
1 fat garlic clove chopped
1 small or half a large fresh red chilli finely chopped
splash white wine (about half a small glass)
chopped parsley

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.

Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium

SPAGHETTI ALLE VONGOLE



Spaghetti Alle Vongole image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Valentine's Day     Father's Day     New Year's Eve     Lunch     Seafood     Clam     Mussel     Summer     Anniversary     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield serves 2

Number Of Ingredients 8

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

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 VONGOLE



Spaghetti Vongole image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

4 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon chili-pepper flakes
24 littleneck clams, scrubbed
2 cups white wine
1 1/2 pounds spaghetti
2 tablespoons fresh lemon juice
1 cup minced Italian flat-leaf parsley
Salt and freshly ground black pepper to taste

Steps:

  • In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
  • Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams

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Top Asked Questions

What kind of pasta does Gwyneth Paltrow eat?
This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on Manhattan's Upper East Side, growing up. Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan cheese (which adds texture to the dish) and plenty of olive oil and basil. More Quick Pastas
Where does spaghetti alle vongole originate from?
Where Does Spaghetti Alle Vongole originates from? Spaghetti alle Vogole is originates from South Italy and popular all over the World. Italians cook this dish in two way in bianco – olive oil, garlic, chilli and parsley and in rosso – olive oil, garlic, parsley, tomatoes and chilli.
What is the best way to cook vongole?
Angela Hartnett and Giorgio Locatelli, Michelin-starred chefs both, give very similar, strikingly simple instructions for vongole in their respective recipe books, Cucina and Made in Italy. Garlic and chilli are softened in a pan, and then joined by clams and white wine, and left to steam away for a couple of minutes.
What is a vongole?
Like that other great spaghetti dish (well, in Britain at least), vongoles divide into two broad camps – those with tomatoes ("red", as they'd be called in the States) and those without ("bianco").

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