Best 7 Spaghetti Alle Vongole Veraci 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.

SPAGHETTI ALLE VONGOLE

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
• Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

SPAGHETTI ALLE VONGOLE VERACI

Steps:

• In a large bowl or the sink, soak the clams in salted water to cover for about 30 minutes. (Use this time to assemble what you will need for the recipe.) Discard any clams that rise to the surface, then drain, rinse well and place in a large fry pan. Bring a large pot three-fourths full of water (at least 4 qts) to boil over high heat. In a second large, deep fry pan over medium heat, warm the 1/4 cup olive oil. Add the garlic and chili and cook, stirring occasionally, until the garlic is golden brown, about 2 minutes. Remove the pan from the heat and, using a slotted spoon, remove and discard the garlic and chili. Set the pan with the oil aside. When the pasta water is boiling, put the pan holding the clams over high heat and cover it. Add the 1 Tbs. salt and the pasta to the water and stir for the first minute of cooking and occasionally thereafter. After the pasta has cooked for 2 minutes, uncover the clams, reduce the heat to medium-high and don’t take your eyes off them. Cook the clams just until they open, only about 2 minutes. As they open, use tongs to transfer them in their shells to the pan holding the olive oil. Be careful not to bring any water with them, and discard any clams that did not open. When all the clams are in the second pan, strain the liquid in the first pan through a fine-mesh sieve lined with 2 or 3 layers of cheesecloth, holding the sieve over the second pan, which should still be off the heat. When the pasta is 2 to 3 minutes from being al dente, scoop out about 1 cup of the pasta water and set it aside. Drain the pasta but not too dry. Return the pan holding the clams to low heat, add the pasta and toss well with the clams. Add 2 Tbs. or more of the pasta water and continue tossing until the pasta is al dente and a small amount of creamy sauce has formed, about 2 minutes. Mix in the parsley and a swirl of olive oil.

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 RISOTTATI ALLE VONGOLE

Steps:

• Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
• Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
• Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
• Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
• Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

SPAGHETTI VONGOLE

Steps:

• In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
• Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

SPAGHETTI ALLE VONGOLE

Steps:

• Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
• Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.