Vongole is the kind of pasta that makes you feel like you're eating at a little trattoria by the sea. The clams open in the pan with white wine and garlic, releasing their briny, beautiful juice into the sauce, which then coats the pasta in the most incredible way. It's simple, it's fast, and it's absolutely delicious.
The key is using good clams and eating it the moment it's ready – this is not a pasta that waits.
Pasta Vongole Aglio e Olio
Serves 4
You'll need
- 400 g spaghetti or linguine
- 1 kg clams (vongole), soaked in salted water for 30 minutes, rinsed
- 80 ml extra-virgin olive oil
- 4 garlic cloves, finely sliced
- 1 long red chilli, finely sliced
- 125 ml dry white wine
- large handful of flat-leaf parsley, roughly chopped
- salt flakes and freshly ground black pepper
- extra-virgin olive oil, to finish
How to make it
Cook the pasta in a large pot of well-salted boiling water until al dente. Reserve 1 cup of pasta cooking water before draining.
While the pasta cooks, heat the olive oil in a very large frying pan over high heat. Add the garlic and chilli and cook for 30 seconds. Add the clams and the white wine. Cover and cook for 2–3 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.
Add the drained pasta to the pan and toss well, adding pasta water as needed to create a silky, light sauce. Season with salt and pepper and scatter generously with parsley. Drizzle with extra-virgin olive oil and serve immediately.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.