Spaghetti alla vongole
2 servings
15 minutes
Spaghetti alle vongole is one of the most elegant and simple dishes of Italian cuisine, originating from sunny Naples. The main ingredient is tender clams that give the pasta the aroma of a sea breeze. Garlic and chili pepper add spicy notes, while cherry tomatoes provide juiciness and a hint of sweetness. Dry white wine subtly enhances the flavor of the seafood, and parsley completes the composition with freshness. This recipe is a classic of Mediterranean cuisine where each ingredient highlights the natural qualities of the others. The spaghetti absorbs the sauce's aroma while remaining firm, and the vongole clams are tender and juicy. The dish pairs perfectly with a glass of white wine, creating an atmosphere of a warm Italian evening by the sea.
1
Soak the vongole in cold water for 10-15 minutes. This is necessary for the shells to release sand.
- Venus shells (vongole): 40 pieces
2
Cut cherry tomatoes in half, place them in a separate bowl, and drizzle with olive oil.
- Red cherry tomatoes: 10 pieces
- Olive oil: 3 tablespoons
3
Boil spaghetti in unsalted or lightly salted water. Cook until al dente.
- Spaghetti: 250 g
4
In a frying pan, we sauté garlic and chili pepper in olive oil. I prefer to crush the garlic for more aroma and cut the pepper in half after removing the seeds. After frying, remove the garlic and pepper from the pan!
- Garlic: 2 heads
- Chili pepper: 1 piece
- Olive oil: 3 tablespoons
5
IMPORTANT! Before starting to cook the shells, I cool the oil in the pan a bit; otherwise, when water from the shells hits the hot oil, you risk getting burned and dirtying the kitchen!!!
6
In the oil where garlic and pepper were fried, add the clams, mix, and cook over medium heat until the clams open. Discard all closed clams!
- Venus shells (vongole): 40 pieces
7
Add cherry tomatoes to the shells along with the oil they rested in the bowl, and also add the fried garlic.
- Red cherry tomatoes: 10 pieces
- Olive oil: 3 tablespoons
- Garlic: 2 heads
8
If the cherry tomatoes are not very good, white wine can fix the situation. If the cherries are fragrant and juicy, wine can be skipped.
- Dry white wine: to taste
9
If you need to add wine, pour it over the shells and simmer on low heat for 5 minutes to let it evaporate. Sprinkle with finely chopped parsley and mix.
- Dry white wine: to taste
- Parsley: 1 bunch
10
To prevent the pasta from being dry, absorbing too much sauce, and losing its al dente texture, I place the cooked vongole and cherry in serving plates and generously drizzle them with sauce, leaving some sauce in the pan. I transfer the cooked pasta to the pan and mix it with the remaining oil.
- Olive oil: 3 tablespoons
11
Place the cooked pasta in a plate with vongole and cherry, mix it, and eat :)
- Spaghetti: 250 g