Spaghetti Alle Vongole Recipes

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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

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.

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 RISOTTATI ALLE VONGOLE



Spaghetti Risottati alle Vongole image

Spaghetti is cooked like a risotto in fresh clam sauce for a flavor-packed dish. A few simple ingredients can create this delicious pasta dish that will wow you. The spaghetti take in the juices of the clams using minimal water. This is one of my family's favorite pasta dishes.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

8 cups water
1 tablespoon salt
2 tablespoons extra-virgin olive oil
1 red Thai chile pepper, seeded and chopped
1 clove garlic, crushed
2 pounds verace clams in shell, scrubbed
¾ cup white wine
12 ounces spaghetti
1 teaspoon lemon zest
½ cup chopped flat-leaf (Italian) parsley
1 teaspoon coarsely ground black pepper

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.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 65.4 g, Cholesterol 2.5 mg, Fat 8.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 1.2 g, Sodium 1774.6 mg, Sugar 2.9 g

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

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

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

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.

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Top Asked Questions

What's the best way to make Spaghetti alle vongole?
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.
How to make Spaghetti alle vongole with shelled clams?
Add 1 cup (250 ml) of the clam broth (which should be the entire amount you have) and the reserved pasta cooking water. Bring to a boil. Add the pasta, parsley and shelled clams. Cook for 2 minutes while stirring. Adjust the seasoning. Transfer to a large serving dish and garnish with the unshelled clams.
What are the ingredients in linguine pasta alle vongole?
Other ingredients. Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley.
Which is better spaghetti con le vongole or spaghetti con pomodorini?
The purists prefer the dish without tomatoes, Spaghetti con le Vongole in Bianco, and in fact, it is considered the original version of the dish. On the other side of the table are those who prefer Spaghetti alle Vongole con Pomodorini, a version prepared with crushed tomatoes.

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