Spaghetti Alle Vongole Spaghetti With Clams 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.

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 (SPAGHETTI WITH CLAMS)

Steps:

• Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
• Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

SPAGHETTI ALLE VONGOLE

Steps:

• Bring a large pot of salted water to a boil.
• Add the clams to a large skillet. Cover with a lid and heat over medium-high heat. Steam for 3 minutes, and then remove the lid and transfer all opened clams to a bowl to cool. Cover the skillet and cook again for 1 to 2 minutes more. Remove the lid and again transfer all opened clams to the bowl. Repeat another time, if necessary, until most clams have opened. Discard any clams that do not open.
• Pour the broth from the skillet into another bowl and set aside. Once cool enough to handle, remove the meat from three-quarters of the opened clams and chop the meat finely. Discard their shells. Try to capture any of the juice and combine with the reserved broth.
• Add the spaghetti to the boiling water and cook until al dente, 1 minute less than the package instructions call for.
• In the same large skillet the clams were cooked in, add the olive oil and heat until hot. Saute the chili flakes and garlic. As soon as the garlic is fragrant, add the white wine and cook until reduced, about 3 minutes.
• Add the chopped clams along with the clams still in their shells to the skillet with some of the reserved juices (about 1/2 cup). Cook until reduced slightly, and then season with salt and pepper. Toss together thoroughly.
• Drain the spaghetti and add to the sauce. Toss over high heat for a few moments until the pasta is well coated.
• Serve the dressed pasta with the chopped parsley, a drizzle of olive oil and an extra touch of crushed chili flakes.