Spaghetti Con Le Vongole Spaghetti With Clam Sauce Recipes

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.

PASTA ALLE VONGOLE

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 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 IN BIANCO (WITH WHITE CLAM SAUCE) RECIPE

Steps:

• Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
• Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.

SPAGHETTI WITH CLAMS (SPAGHETTI CON VONGOLE)

Steps:

• In a large pot, bring 2 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain; set aside.
• In a large Dutch oven over medium-high, combine the oil and garlic; cook, stirring until the garlic is lightly browned, about 2 minutes. Add the pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove and discard the garlic. Stir in the wine, bring to a simmer and cook until reduced to about ¼ cup, 6 to 8 minutes.
• Stir in the clams, cover and cook, stirring occasionally; as the clams open, transfer them to a large bowl. When all clams have opened, simmer the juices in the pot until reduced by half.
• Add the pasta and any accumulated clam juices (but not the clams themselves) in the bowl to the pot. Cook, constantly stirring and tossing, until the pasta is al dente, 2 to 3 minutes, adding reserved pasta water as needed so the noodles are lightly sauced.
• Off heat, stir in the parsley, then taste and season with salt and pepper. Return the clams and any remaining juices to the pot; toss to combine. Serve drizzled with additional oil and with lemon wedges on the side.

SPAGHETTI CON LE VONGOLE RECIPE

Steps:

• Clams should come already clean when you buy them, but I still recommend they don't have any sand, so it's best soak them in water for about one hour to fully purge them.
• Boil the water to cook the pasta
• In a large pan, warm up a clove of garlic and the bay leaf.
• When the pan is properly hot, add the clams and place a lid. Let them cook for a few minutes, until they open.
• Once they do, pick them out one by one, tossing any that hasn't opened at all.
• Keep some of them with the shell, for serving, and make sure to also save the water the clams have released when they cooked: filter the water with a kitchen cloth to remove any leftover sand.
• Chop the two remaining cloves of garlic in half and place them in a small pot with cold water. As soon as the water boils, throw it away. Repeat this process for three times.
• Once done, place the cooked garlic in a mixer with parsley, two teaspoons of bottarga, two spoons of extra virgin olive oil, and a ladle of clams water. Blend and set aside.
• Once the water boils, throw in the pasta. Meantime, warm up the remaining water from the clams in a pan with the remaining olive oil.
• Drain the pasta one minute before full cooking time and skip it with the clam water on high heat. Once it's cooked, add the clams and the garlic cream.
• Serve the spaghetti with clams by adding some clams in their shell, the remaining bottarga, white pepper and some more garlic cream.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)

Steps:

• A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
• This will remove any sand or grit in the clams.
• This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
• Bring a large stockpot of water to a boil for the linguini.
• In another pan, heat olive oil over medium high heat.
• Add shallots and crushed red pepper and sauté until shallots are softened.
• Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
• Carefully add chopped tomatoes with their liquid.
• Stir to combine, and add dried basil and oregano.
• Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
• Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
• While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
• As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
• Drain pasta, and transfer to a serving bowl.
• Top with tomato sauce and toss with chopped fresh basil.
• Finally, add cooked clams over top the pasta, still in their shells.

SPAGHETTI CON LE VONGOLE (SPAGHETTI WITH CLAM SAUCE)

Steps:

• In a heavy 10-12 inch skillet, heat the olive oil until a light haze forms over it. Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
• Pour in the clam broth and wine and boil briskly over high heat until the foam disappears and the liquid has reduced to about 3/4 cup. Remove from heat and set aside.
• In a large kettle or soup pot bring the water and salt to a bubbling boil over high heat.
• Drop in the spaghetti and stir it gently with a wooden fork or spoon for a few moments to prevent the strands from sticking to one another or the bottom of the pot.
• Boil over high heat, for 7-12 minutes, or until the pasta is tender.
• Test it by tasting a strand; it should be soft but al dente-that is, slightly resistant to the bite. Immediately drain the spaghetti into a large colander, lifting the strands with a fork to be sure it is thoroughly drained.
• Transfer the spaghetti to a large heated serving bowl and toss it with the soft butter. Bring the sauce in the skillet to a boil over high heat and add the clams.
• Cook the clams, turning them constantly, for 1 or 2 minutes. Then pour the clams and sauce over the spaghetti, sprinkle with parsley, and toss together with two large forks until all the ingredients are well mixed.
• Taste and season with salt and white pepper. Serve at once.