Pasta Alle Vongole
This is a truly delicious and simple starter, one that will only take a few minutes to prepare. The dish comes with two challenges: you need fresh, excellent vongole and you need to resist the temptation to add shallot, tomato, chilli, wine, lemon or butter.
Hey, we can hear you thinking, no wine? Indeed, no wine. We’re not fan of the acidity that comes with the wine plus we don’t want too much liquid. Basically we’re happy with the liquid as provided by the vongole. The idea is to steam the vongole in their own juices. This requires closely monitoring the cooking process. Next time you prepare Pasta Alle Vongole, please try to forget the wine.
Another ingredient to forget: salt. No need to cook the pasta with salt because the vongole will bring enough saltiness.
Obviously the vongole need to be clean, meaning without sand. Sometimes we’re lucky and our fishmonger offers washed vongole. If not lucky, we wash the vongole a few times with salted water.
Enjoy this classic Italian dish with a Soave: a beautiful, dry, crisp white wine from Italy. We opened a bottle of Cuvée XX, Soave Classico DOC, produced by Guerrieri Rizzardi. It proved to be ideal with the clams: refreshing and dry with floral and mineral notes.
What You Need
- 500 grams of super fresh, washed Vongole
- 2 Gloves of Garlic
- Olive Oil
- Black Pepper
What You Do
Make sure you have everything ready: crushed garlic, chopped parsley, a pan with boiling water, a heavy pan (warm through and through), two warm plates. Discard vongole that are broken or damaged. Ready? Cook the pasta as mentioned on the package. Increase heat, add a generous amount of olive oil to the heavy pan, add garlic, count 30 seconds, add vongole, close the pan and cook the vongole for 3-5 minutes in total. After 1 minute (so 2-4 minutes to go) check if all is okay. If too dry, then add extra olive oil or a splash of water. When clams have opened, drain the pasta, remove the pan with the vongole from the heat, add pasta, chopped parsley and black pepper, mix and serve on two warm plates. You could remove some, but not all, of the shells to make eating the dish a bit more elegant, although it’s fun eating the vongole with your hands. Discard shells that have not opened.
PS Some recipes suggest cooking the vongole, preparing a sauce and then reheating the vongole with the pasta. If you do, the poor vongole will become rubbery, so not a good idea.