Capellini Vongola 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.

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.

CAPELLINI VONGOLA

Steps:

• Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
• At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
• Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
• When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
• Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.