Spaghetti risottati alle vongole is a delicious and simple Italian dish that combines the flavors of spaghetti, clams, and a creamy risotto-like sauce. The dish is believed to have originated in the coastal town of Gaeta, Lazio, Italy, where it is still a popular local specialty. This unique pasta dish is prepared by cooking the spaghetti in a flavorful broth infused with the briny essence of clams, white wine, and aromatic herbs. The result is a luscious and creamy sauce that coats the spaghetti, creating a delectable and satisfying meal.
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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 RISOTTATI ALLE VONGOLE
Spaghetti is cooked like a risotto in fresh clam sauce for a flavor-packed dish. A few simple ingredients can create this delicious pasta dish that will wow you. The spaghetti take in the juices of the clams using minimal water. This is one of my family's favorite pasta dishes.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 65.4 g, Cholesterol 2.5 mg, Fat 8.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 1.2 g, Sodium 1774.6 mg, Sugar 2.9 g
SPAGHETTI ALLE VONGOLE
This light dish makes a perfect midweek supper treat
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 27m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
SPAGHETTI ALLE VONGOLE
Provided by Bon Appétit Test Kitchen
Categories Pasta Valentine's Day Father's Day New Year's Eve Lunch Seafood Clam Mussel Summer Anniversary Christmas Eve Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield serves 2
Number Of Ingredients 8
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
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Add the clams to a large skillet. Cover with a lid and heat over medium-high heat. Steam for 3 minutes, and then remove the lid and transfer all opened clams to a bowl to cool. Cover the skillet and cook again for 1 to 2 minutes more. Remove the lid and again transfer all opened clams to the bowl. Repeat another time, if necessary, until most clams have opened. Discard any clams that do not open.
- Pour the broth from the skillet into another bowl and set aside. Once cool enough to handle, remove the meat from three-quarters of the opened clams and chop the meat finely. Discard their shells. Try to capture any of the juice and combine with the reserved broth.
- Add the spaghetti to the boiling water and cook until al dente, 1 minute less than the package instructions call for.
- In the same large skillet the clams were cooked in, add the olive oil and heat until hot. Saute the chili flakes and garlic. As soon as the garlic is fragrant, add the white wine and cook until reduced, about 3 minutes.
- Add the chopped clams along with the clams still in their shells to the skillet with some of the reserved juices (about 1/2 cup). Cook until reduced slightly, and then season with salt and pepper. Toss together thoroughly.
- Drain the spaghetti and add to the sauce. Toss over high heat for a few moments until the pasta is well coated.
- Serve the dressed pasta with the chopped parsley, a drizzle of olive oil and an extra touch of crushed chili flakes.
SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)
Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.
Provided by Pilates Gal
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
- Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.
Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2
MARTHA'S SPAGHETTI ALLE VONGOLE
Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
- Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
- Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
- Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.
SPAGHETTI RISOTTATI ALLE VONGOLE
Spaghetti is cooked like a risotto in fresh clam sauce for a flavor-packed dish. A few simple ingredients can create this delicious pasta dish that will wow you. The spaghetti take in the juices of the clams using minimal water. This is one of my family's favorite pasta dishes.
Provided by Buckwheat Queen
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 65.4 g, Cholesterol 2.5 mg, Fat 8.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 1.2 g, Sodium 1774.6 mg, Sugar 2.9 g
Tips:
- Use fresh, high-quality seafood: Make sure the clams are alive and the shrimp are fresh. This will ensure the best flavor for your dish.
- Soak the clams in salted water: This will help to purge them of any sand or grit.
- Cook the clams and shrimp properly: Do not overcook them, or they will become tough and rubbery.
- Use a good quality olive oil: This will help to enhance the flavor of the dish.
- Add the pasta to the pan with the seafood and sauce: This will help the pasta to absorb the flavors of the seafood and sauce.
- Garnish the dish with fresh herbs: This will add a pop of color and flavor to the dish.
Conclusion:
Spaghetti risottati alle vongole is a delicious and flavorful seafood pasta dish that is perfect for a special occasion. The combination of clams, shrimp, and pasta is sure to please everyone at your table. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a seafood pasta dish to try, give spaghetti risottati alle vongole a try. You won't be disappointed!
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