Spaghetti vongole, a classic Italian dish, has captured food lovers’ hearts and taste buds worldwide. This dish bursts with all the vibrant colours and bold flavours synonymous with Italian cuisine, using spaghetti noodles and fresh vongole, also known as clams, a popular shellfish in the Adriatic Sea.
To ensure the best possible flavour, it’s essential to appreciate the flavours of these tiny shellfish and handle them with care, as they can make or break the dish. Cooking fresh vongole is crucial to get the best possible taste. You can enjoy spaghetti vongole as a light meal or as part of a more extensive spread for a more substantial feast.
For anyone who loves Italian cuisine or seafood, Spaghetti vongole is a must-try dish. It’s a simple yet flavorful dish perfect for any occasion, whether you’re looking for a light lunch or a hearty dinner. So, why not try it and experience Italy’s bold flavours in your own home!
Vincenzo’s Top Tip To Make Spaghetti Vongole
Keep ’em away from burning
Be careful not to burn yourself when adding wine, as it may cause a small burst of steam when it hits the oil in the pan.
Use fresh vongole
Fresh vongole are crucial to getting the best flavour for this dish. Make sure to purchase them from a reputable source and clean them thoroughly before cooking.
Cook the pasta al dente
t’s essential to cook the spaghetti noodles al dente, and they can absorb the flavour of the sauce.
Use high-quality ingredients
Since this dish has a few simple ingredients, it’s essential to use high-quality ones to ensure the best possible flavour. Use juicy cherry tomatoes, fresh parsley, garlic, and extra virgin olive oil.
- Large saucepan
- 5L large pot
- Sharp knife
- wooden spoon
- 500 grams Linguine pasta
- White wine
- 1 clove Garlic finely chopped
- 500 grams Vongole Pipi’s
- Extra virgin olive oil
- 8-10 Cherry tomatoes
- pinch Rock salt
- Sprinkle of pepper
- Generous amount of fresh parsley
- Boil 5L of water in a large pot in preparation for your spaghetti vongole.
- Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.
- Once the oil has begun to warm, add the finely chopped garlic and simmer until it starts to change colour.
- Add the vongole into the pan and stir well. Then add a glass of white wine and let it simmer.
- Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
- Next, add 8-10 cherry tomatoes diced in half – the juicier, the better! Stir through well.
- Squeeze half a lemon into the pan, and then add a pinch of rock salt and pepper, then mix.
- Add a generous amount of fresh parsley (chopped) and let it simmer so all the juices and flavours infuse the vongole shells.
- Once the water has boiled in the large pot, add the pasta linguine and leave it to cook based on the packet instructions (al dente is always best!).
- When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready.
- Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat).
- Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Spaghetti Vongole
- Once the pasta is full of colour and the ingredients have started to stick it’s ready to serve.
- Serve the pasta vongole onto a plate trying to keep it in the centre and make sure it is filled with all the colours of Italy along with some extra vongole on top.
- Make sure it’s served nice and hot and if you want a little added flavour, drizzle just a touch of extra virgin olive oil over the top
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