Spaghetti alle Vongole (Spaghetti with Clams)

 

In our house a simple but delicious dish such as Spaghetti alle Vongole causes considerable divisions. I prefer it "bianco" (with no tomatoes) whilst my wife and children prefer it "rosso" (with tomatoes). I’ll leave it for you to decide which one I end up cooking more often!

You dear reader, however have the luxury to choose whichever one you prefer.

This recipe serves 4.

Ingredients

2 kg small clams, such as palourdes
2 garlic cloves
3 tablespoons olive oil plus a little extra
2 tablespoons chopped parsley
500 g spaghetti (or linguine)
black pepper

Additional ingredients if you're making the red version:

450gr tomatoes, peeled, de-seeded and chopped

1 finely chopped shallot

1 red chilli pepper finely chopped, or dried red chili flakes (about a teaspoon, according to your taste)

1 tablespoon tomato puree

½ teaspoon sugar

Additional ingredient if you're making the white version:

half a glass of dry white wine or vermouth
1 red chili pepper finely chopped, or dried red chili flakes (about a teaspoon, according to your taste)

Preparation

Scrub the clams under running water, discarding any that don't close when you tap them.

If you're making the rosso version:

Bring a small amount of water (depth of 1 cm) to the boil in a large pan.  Add the clams, place lid on firmly and shake the pan over the heat for a few minutes until all the clams have opened (throw away any that refuse to open).

Remove the clams and boil the cooking liquid down until it has reduced by half and then set aside.

Now remove the meat out from about half of the clam shells, discarding the empty shells.

Heat the olive oil in another pan and heat the shallot and garlic until translucent,  - make sure they don't go brown. Add the tomatoes,chilli, tomato puree, parsley (saving a little to garnish) and bring to the boil.

Strain the reserved clam juice.  Reduce the sauce to a relatively thick consistency; add plenty of black pepper, and the sugar if it seems too tart.

Cook the spaghetti or linguine and drain.

Reheat the tomato sauce, add the shelled clams.  Pour the sauce over the pasta, add the clams still in their shells and the remaining parsley garnish; serve.

 

If you're making the white version,  

Mince the garlic and heat in a large pan with the oil. It must not go brown.

Meanwhile cook the pasta until it's very nearly ready; drain it, add a little olive oil to prevent it sticking, and cover to keep warm.

Add the chili to the garlic and oil in the pan.  Add the clams, bring up the heat and pour in the wine or vermouth; cover and shake over the heat for a few minutes until all the clams have opened (pick out and discard any that refuse to open).

Add the drained pasta to the pan and mix everything around; put the lid on for another minute or so until the pasta is ready to eat.  

Toss the parsley over, mix and serve.

A nice crusty baguette will allow you to mop up the delicious sauces!

Comments

[Jollibee Philippine]

Sounds delicious,I want this recipe because i love seafood.

-Ava

[Jollibee Philippine]

Well, this Spaghetti alle Vongole seems so delicious. Wish I can also taste it. Anyway, thanks for sharing this recipe. I will try to make something like this, this weekend. Keep posting!

-megan-