Spaghetti Con Le Vongole Spaghetti With Clam Sauce 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:

• 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 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 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.

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.

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.

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.