Pasta with vongole and scallops

3 servings

20 minutes

Pasta with vongole and scallops is a true embodiment of Mediterranean cuisine, combining the freshness of seafood with a fragrant sauce made from white wine and garlic. Vongole, known for their delicate sweetness, harmonize perfectly with meaty scallops, creating a layered flavor enriched by the sea breeze. Olive oil and chili add spiciness to the dish, while butter adds softness to the texture. Historically, this recipe originates from Italian cuisine, where seafood pasta holds a special place among light yet refined dishes. It should be cooked quickly to preserve all the freshness of the ingredients and served immediately—this way the pasta remains juicy and the seafood reveals its true flavor. It pairs perfectly with a glass of chilled white wine, highlighting the elegance of this classic European dish.

Energy value per serving

• Calories: 729.8
• Proteins: 41.8g
• Fats: 23.7g
• Carbohydrates: 80.3g

Ingredients

• Spaghetti: 300 g
• Sea scallops: 200 g
• Venus shells (vongole): 400 g
• Garlic: 2 clove
• Dry white wine: 100 ml
• Chili pepper: 0.5 tsp
• Ground white pepper: pinch
• Salt: to taste
• Olive oil: 2 tbsp
• Butter: 1 tbsp

Cooking steps

1. Boil the spaghetti in a large pot until al dente. The size of the pot is very important for cooking pasta. No need to salt, as the sauce will be salty enough. Drain the water and set aside.

   Required ingredients:

   • Spaghetti: 300 g

2. Heat the pan. Pour in olive oil and lightly sauté the minced garlic, reducing the heat to medium.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Garlic: 2 cloves

3. Pour in the vongole. After 3 minutes, stir in the shells and add the scallops. The scallops can be cooked whole or cut in half if they are particularly large. Cook for 1 minute.

   Required ingredients:

   • Venus shells (vongole): 400 g
   • Sea scallops: 200 g

4. We add some finely chopped chili pepper and pour in the wine. At this stage, the heat should be increased for a couple of minutes.

   Required ingredients:

   • Chili pepper: 0.5 teaspoon
   • Dry white wine: 100 ml

5. As soon as you see the vongole fully opened and released all the juice, turn off the heat! Add salt, pepper, and a bit of butter.

   Required ingredients:

   • Salt:  to taste
   • Ground white pepper:  pinch
   • Butter: 1 tablespoon

6. We put the sauce in the pot with the pasta, mix it, and cover it with a lid.

7. In a minute, the juicy pasta is ready. The dish should be eaten immediately, or the sauce will be absorbed and the spaghetti will become dry.