Spaghetti Alle Vongole Veraci 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:

• 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.

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 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 VERACI

Steps:

• In a large bowl or the sink, soak the clams in salted water to cover for about 30 minutes. (Use this time to assemble what you will need for the recipe.) Discard any clams that rise to the surface, then drain, rinse well and place in a large fry pan. Bring a large pot three-fourths full of water (at least 4 qts) to boil over high heat. In a second large, deep fry pan over medium heat, warm the 1/4 cup olive oil. Add the garlic and chili and cook, stirring occasionally, until the garlic is golden brown, about 2 minutes. Remove the pan from the heat and, using a slotted spoon, remove and discard the garlic and chili. Set the pan with the oil aside. When the pasta water is boiling, put the pan holding the clams over high heat and cover it. Add the 1 Tbs. salt and the pasta to the water and stir for the first minute of cooking and occasionally thereafter. After the pasta has cooked for 2 minutes, uncover the clams, reduce the heat to medium-high and don’t take your eyes off them. Cook the clams just until they open, only about 2 minutes. As they open, use tongs to transfer them in their shells to the pan holding the olive oil. Be careful not to bring any water with them, and discard any clams that did not open. When all the clams are in the second pan, strain the liquid in the first pan through a fine-mesh sieve lined with 2 or 3 layers of cheesecloth, holding the sieve over the second pan, which should still be off the heat. When the pasta is 2 to 3 minutes from being al dente, scoop out about 1 cup of the pasta water and set it aside. Drain the pasta but not too dry. Return the pan holding the clams to low heat, add the pasta and toss well with the clams. Add 2 Tbs. or more of the pasta water and continue tossing until the pasta is al dente and a small amount of creamy sauce has formed, about 2 minutes. Mix in the parsley and a swirl of olive oil.

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.