Spaghetti Vongole (Espagueti con Almejas)

Considering how much I love this dish, it is surprising that there is no recipe of it on my website yet. To me it is the ultimate comfort food, and definitely something you can cook for a romantic date!
The recipe is super simple, just make sure that you cook the clams very short so that they stay juicy and full of flavor.

Ingredients (for 2 people):

  • 150 grams of spaghetti or tagliarini
  • 1 cube of chicken stock
  • olive oil
  • 3 large cloves of garlic, thinly sliced
  • a handful of cherry tomatoes, halved
  • fresh parsley
  • 0.5 red chili pepper, finely chopped
  • 500g-1kg of venus shels (italian: vongole, spanish: almejas, english; clams), rinsed with cold water for a few minutes, drained. Throw away any shells that are broken or did not close after thorough rinsing
  • a glass of white wine
  • 1 lemon
  • to serve; some bread
    Duration: 20 minutes

Preparations:

  • Bring a pan of water to the boil for the pasta. Add the chicken stock, stir until it is resolved and cook the pasta according to the instructions on the package
  • In the mean time, chop the stems of the parsley very finely. Heat the olive oil and slowly fry the garlic, and parsley stems for 2 minutes. Add the cherry tomatoes and chopped chili pepper and cook for another 3 minutes.
  • Increase the heat until full force and add the vongole and the white wine to the pan. Give everything a good stir and cover the pan with a lid.
  • Drain the pasta when it is done, and drizzle with some extra virgin olive oil
  • The clams should open within 2-5 minutes, lift the cover and check on them every 2 minutes. You want around 90-100% of the clams to be open, but don’t cook them longer than 10 minutes or they will become chewy.
  • Season with salt and pepper
  • Once the clams are cooked, toss the pasta into the pan with the clams & juices, squeeze the halve lemon over it and mix everything through quickly
  • Put the pasta on plates, but when you pour the sauce make sure you don’t poor the last bit, this usually contains a bit of sand from the shells.
  • Decorate with some chopped parsley and drizzle with extra virgin olive oil. Serve with the bread & a good glass of white wine.
    p.s. Don’t eat shells that haven’t opened yet. And promise me to not eat the meat from the shells using your knife and fork, but just use your hands and eat the clam together with all the lovely juices that have gathered in the shell, enjoy!!!

What to drink with this:

  • Spanish AlbariƱo, Verdejo, or an Italian Soave would all be amazing

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