Pasta Vongole is a timeless seafood classic that hero’s one simple ingredient, vongole (also known as clams), and it’s my all-time favourite pasta dish.
I could eat it every single day.
Over the years, I’ve perfected my recipe, adding a secret ingredient that makes it irresistibly creamy and flavour-packed. I’m excited to walk you through the process because it’s easier than you think and if you have tried the perfect version while travelling in Italy, I’m now going to help you recreate it at home.
Let’s start with the spaghetti itself. I use Pastificio Liguori, a brand that dries its pasta at low temperatures for 18 hours. This technique gives the pasta a beautifully rough texture, perfect for soaking up that delicious clam sauce.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-vongole/
#clams #pasta #vincenzosplate
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INGREDIENTS:
1 kg / 35.2oz fresh vongole cleaned
300 g / 10.5oz spaghetti
2 cloves garlic
A fresh bunch of parsley chopped
1 lemon
Extra virgin olive oil EVOO
Sea salt
METHOD:
1) Place the vongole in a large bowl of water, generously salted with sea salt. Let them soak for 2 hours to expel any sand.
2) Filter vongole into a colander to drain, set the vongole aside
3) Pour a generous amount (6–8 tablespoons) of extra virgin olive oil into a large pan over low heat.
4) Grate the garlic directly into the pan and add half of the chopped parsley, reserving the rest for garnish. Cook for 30 seconds, stirring gently.
5) Add the vongole to the pan and stir to coat them in the garlicky oil. Turn the heat to medium-low, then add one ladle of water and a small teaspoon of sea salt.
6) Cover the pan with a lid, or use foil if the pan is too large, and cook for 5 minutes. You’ll know they’re ready when you don’t hear the vongole opening anymore.
7) Remove the foil or lid, give the vongole a stir, and pour the contents through a colander set over a bowl to catch the sauce. Set the vongole and filtered sauce aside.
8) Bring a large pot of water to a boil, add rock salt, and cook the spaghetti according to the package instructions.
9) Wash the pan and return it to very low heat. Pour the filtered clam sauce back into the pan. Cut the lemon in half, squeeze one half into the pan (catching any pits with your hand), and stir gently to combine.
10) Set aside 1 mug of pasta water and use tongs to transfer the cooked pasta directly into the pan with the sauce. Toss or stir briskly, adding a splash of reserved pasta water as needed.
11) Return the vongole to the pan and squeeze in the remaining half of the lemon. Add more pasta water if needed
12) Drizzle with extra virgin olive oil, sprinkle with some of the reserved parsley, and toss everything together until well combined.
HOW TO SERVE:
Twirl the pasta onto a flat plate or serving bowl, generously top it with the vongole and their luscious juices, then finish with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Finally, serve with crusty bread to soak up the sauce and a glass of dry white wine for the perfect pairing
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Pasta Vongole recipe
0:44 Ingredients for Pasta Vongole
2:49 How to Clean the Vongole
4:01 How to Cook Vongole
8:10 How to Cook Pasta
9:23 Preparing the Sauce for Pasta Vongole
10:08 Combining Pasta and Vongole Sauce
13:55 How to Serve Pasta Vongole
14:44 Time to Eat the Pasta Vongole, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
39 Comments
I really enjoy the taste, it’s just amazing. That being said, I really don’t like stuff like clamshells in my food. I like eating all kind of clams prepared in all kinds of ways but I prefer them separate from the other food items.
But I’m thinking that a “me problem”. I just don’t like it. To me it’s similar to an overcooked stew with bones in it separate from the meat.
What about some fresh black pepper as a garnish?
❤ Madonna
my aunt has a restaurant here in switzerland for over 30 years. she did carbonara with cream. i showed her how to do it and now the restaurant are full of italian everyday.
Very similar to a portuguese recipe, callled "Ameijas á Bulhão Pato", which is Clamps, Coriender, butter, olive oil, lemon and white wine. It is delicious. usually we just eat the clamps, but you can also add pasta for a Portuguese x Italian fusion 😀
Deliziosa ricetta Vincenzo!!!
Vincenzo your special/secret ingredient should be MSG!
Fabulous. I have a similar thin aluminum 3mm thick pan for this but a bit smaller. Can you tell me the make of this pan. Thanks
so are those little creatures still alive when you cook them in oil?
I found this video of someone seeming to cook it in a restaurant kitchen. https://www.youtube.com/watch?v=P1eYv-pz9Lc
So when do I add the butter and hot chili 🤔
i never put cheese on spaghetti with seafood
Hear me out. What about a couple pats of cold butter in just before the final toss?
If I don't have celery I use the thinck stems of parsley instead for the soffrito when I make ragu.
You have been on the money Vincenzo ..i bought a 5L tin of the cadel monte new season EVOO and went back for another tin…such incredible flavor!!. i Make the vongole pretty much the same.. except white wine and a squeeze of lemon..parsley stalks with the garlic and oil is a good flavour hit too
Vincenzo please explain to us when Italians use white pepper (if you do at all). It seems to be black pepper almost all the time
I noticed you didn't add any White wine. I usually do. What are your thoughts?
I put white wine instead of tap water … much better taste wise
This is one of my favorite dishes. Reminds me of Venice…however I would suggest a number of changes to your recipe…first, I would not soak fresh clams ( or mussels) in salted water for 2 hours, unless of course you want unopened clams after cooking…instead simply rinse and clean well. Second..I've used a white wine with lemon rind instead of water during the steaming process of the clams…the wine adds a flavor to the sauce…straining the sauce with a cheese cloth will be more effective to remove sand than a strainer…easy recipe to impress
Certamente anche nel mio top 5 di pasta ! Che bellezza 👌
Personalmente aggiungo sempre il vino bianco, ma è un gusto personale 😊
This is my favorite pasta recipe!
Too bad that in the Paris region, clams are so expensive… I rarely make this recipe, but I also use the same spaghetti.
CHRIS 78 Vélizy Yvelines FRANCE
You're overcooking the clams. Tip: Once they open, you have to remove them from the heat immediately. One by one. In Spain we open them with a glass of Rueda or Albariño wine. Try it and forget the pasta.
making me hungry….
Watching this at 1am gives me hunger pangs 😫
I've found the best way to prove I can cook as well as any Italian I know is to always start two hours late …
To intensify the flavour I sometimes pan seared scallops in the pan as well and use a fairly good Sauvignon Blanc
Your thoughts on adding some fresh chili?😊
It makes me happy watching almost any Italian cook, such a joyous state of mind with pure love and respect for every ingredient😍🇮🇹
I thought you said arse souls but you said our sauce 😂
to be perfectly honest, every time someone cooks with passion, talent and deliciousness their favorite dish, it becomes my favorite dish too…..
I have a lot of favorite dishes but they aren't jealous so everything is fine
Looks creamy but without butter. Thanks for sharing.
It’s probably my favorite pasta dish. I use white wine. Is that not common?
Looks amazing. I'll need to try this sometime !! 👍
Love it.
Hey I bought a "I'll make you a Pasta you can't refuse" t-shirt for grandpa's 90th birthday, but would have really preferred to buy a "I'll make you a Pasta you can't refuse" apron, but I didn't see one available. You should sell that. It especially makes sense because the quote is talking about cooking something and it is an apron
I swear I remember seeing someone else like Lidia Bastianich saying to add something like cornmeal/polenta to the water for the clams to give them something to purge the sand for. Not that I have much experience with these things, I live 1000+ miles from an ocean in every direction. So I generally stay away from seafood unless I'm visiting somewhere I can actually see the sea.
Hi Vicenzo, you did not use any white wine this time in your recipe. I think it will be nicer with white wine 😋
Wholeheartedly agree, my favorite pasta is vongole bianco.
@Vincenzo's_Plate maybe you will show how to make realy true italian home made pancetta!!
Always look forward to a video recipe from Vincenzo and this is fabulous.
I wonder if I can find these fancy clam thingies somewhere round here lol hehe