Spaghetti Alle Vongole
By Simbooker on August 5th 2013
The Recipe
Files & Tags: recipes, index, italian and pasta, tomatoes, fish & seafood
I like this dish because it's a simple and easy Italian dish. I love Italian food. It ranks fifth place of my favourite foods in the world; behind Chinese, Jamaican, Thai and Trinidadian. Spaghetti Alle Vongole doesn't take a lot of time or effort to prepare, so it makes a perfect week night meal. I use the terms tbs for tablespoon and tsp for teaspoon. I usually don't include the obvious into the ingredients list (Clams and Spaghetti) depending on how much Spaghetti verses Clams you use, adjust the ingredients accordingly. I like to use Napolina or DeCecco Spaghetti brands because I think they are the best.
Ingredients
2 tbs of freshly chopped Basil or 2 tbs of dried Basil
1 whole head of Garlic peeled and minced
1 or Half an Onion peeled and chopped
8 plum tomatoes quartered
3 tbs of white wine or Sherry
1 cup of Clam Juice
1/3 Cup of Olivio (I prefer this to Olive oil but Olive oil is fine)
1 tbs of Butter
Fine Sea Salt
1 tbs of light Soy Sauce (Optional, I think it adds great flavour)
1 tsp of Red Pepper flakes (Optional, I didn't add this)
(Clams and Spaghetti Obviously)
Directions 1
Bring a large pot of water to a boil. Add generous amount of fine sea salt. Then place the Spaghetti into the pot. Stir occasionally to prevent sticking. Cook to your liking. I like it soft, but many prefer it al dente. Once finished drain pasta but leave a tiny amount of water in the pot to prevent sticking, and to keep pasta moist.
Directions 2
Heat Olive Oil or Olivio in a pan on low to medium heat. After about a minute and a half add butter and let that melt. Add garlic and onions, sauté lightly for a few minutes. Then add wine, clam juice, soy sauce, 1 tsp of salt, and tomatoes. Add clams, cover and let them steam until cooked, this should take under ten minutes. Discard any clams that do not open. Then add basil. Stir everything together, and taste. If you feel you need to perk up the flavour add more herbs, or some finely ground black pepper. Or, anything you desire. While it's warm, pour the pan of Clams and its juices on top of the pasta, and stir with a large spoon, so the juices and flavors get evenly distributed. Many people like to add the pasta to the pan to cook for the last few minutes, you're welcome to do so. Leave to sit for about ten minutes and serve.
1 whole head of Garlic peeled and minced
1 or Half an Onion peeled and chopped
8 plum tomatoes quartered
3 tbs of white wine or Sherry
1 cup of Clam Juice
1/3 Cup of Olivio (I prefer this to Olive oil but Olive oil is fine)
1 tbs of Butter
Fine Sea Salt
1 tbs of light Soy Sauce (Optional, I think it adds great flavour)
1 tsp of Red Pepper flakes (Optional, I didn't add this)
(Clams and Spaghetti Obviously)
Directions 1
Bring a large pot of water to a boil. Add generous amount of fine sea salt. Then place the Spaghetti into the pot. Stir occasionally to prevent sticking. Cook to your liking. I like it soft, but many prefer it al dente. Once finished drain pasta but leave a tiny amount of water in the pot to prevent sticking, and to keep pasta moist.
Directions 2
Heat Olive Oil or Olivio in a pan on low to medium heat. After about a minute and a half add butter and let that melt. Add garlic and onions, sauté lightly for a few minutes. Then add wine, clam juice, soy sauce, 1 tsp of salt, and tomatoes. Add clams, cover and let them steam until cooked, this should take under ten minutes. Discard any clams that do not open. Then add basil. Stir everything together, and taste. If you feel you need to perk up the flavour add more herbs, or some finely ground black pepper. Or, anything you desire. While it's warm, pour the pan of Clams and its juices on top of the pasta, and stir with a large spoon, so the juices and flavors get evenly distributed. Many people like to add the pasta to the pan to cook for the last few minutes, you're welcome to do so. Leave to sit for about ten minutes and serve.