Pasta alle vongole, a cherished dish from the coastal regions of Italy, is not only a delight for the taste buds but also a celebration of simplicity and freshness. This Neapolitan classic, traditionally served in red (with tomatoes) and white (without tomatoes) versions, is about to get a green makeover in our garden lover’s edition. By incorporating abundant fresh herbs and garden-grown garlic, we transform the traditional pasta alle vongole into a verdant, aromatic feast perfect for any season.
The Charm of Fresh Ingredients
Clams: The star of the show, fresh clams should have tightly closed shells, signaling their freshness. For those without access to fresh clams, canned clams with their juice make a suitable substitute, ensuring no compromise on flavor.
Pasta: Opt for high-quality durum wheat or semolina flour pasta like linguine or spaghetti. These long noodles excellently capture the savory pan juices, enhancing each bite.
Olive Oil: The backbone of many Italian dishes, a good extra virgin olive oil, is vital for sautéing garlic and anchoring the base of our luscious sauce.
Garlic: For this garden lover’s version, we use more garlic than usual, chopped and sautéed to perfection, layering the dish with profound aromatic depth.
Parsley: This isn’t just a garnish but a key ingredient that gives our pasta a burst of fresh, herbal brightness and a signature green hue.
Chili Flakes: A pinch of red pepper flakes adds a subtle heat that complements the briny sweetness of the clams perfectly.
Seasonal Twists to Keep It Fresh All Year Round
- Spring: Introduce shelled peas or snappy asparagus pieces during the garlic sauté for a crisp, sweet contrast.
- Summer: Incorporate fresh or sun-dried tomatoes to infuse sweetness and a tangy depth.
- Fall: Mix in a handful of shredded kale or spinach for a nutritious, earthy twist.
- Winter: Stir in a cube or two of frozen parsley pesto to deepen the herbal notes and enrich the sauce.
Step-by-Step Recipe: Garden Lover’s Pasta Alle Vongole
Ingredients:
- 16 oz linguine, spaghetti, or vermicelli
- 2.7 lbs fresh Manila clams or 3-4 6.5 oz cans chopped clams with juice
- 9-15 garlic cloves, finely chopped
- 1-2 peperoncino (red chili peppers) or dried flakes, to taste
- 6-7 tbsp extra virgin olive oil
- 6 handfuls fresh parsley, finely chopped
- Salt to taste (optional)
- ⅓ cup dry white wine
Instructions:
- Prep Ingredients: Finely chop the garlic and parsley. If using whole chili peppers, remove seeds and chop finely.
- Clean Clams: Rinse fresh clams under cold water, discarding any with broken shells. For canned clams, drain but reserve the juice.
- Cook Pasta: Bring a large pot of water to a boil and cook the pasta al dente. Remember, the clams will add a salty flavor, so you might skip adding salt to the water.
- Cook Clams: In a separate pan, cook clams covered over medium-high heat until they open (about 5 minutes). Remove from heat and shuck most of the clams, keeping a few in their shells for presentation. Strain the clam juice to remove any sand.
- Sauté Aromatics: In a frying pan, heat half the olive oil and sauté the garlic and peperoncino until soft.
- Combine and Cook: Add the clams, reserved clam juice, and white wine to the pan. Cook until the alcohol evaporates, then stir in the parsley and remaining olive oil for a few more minutes.
- Mix and Serve: Drain the pasta and toss it with the clam mixture. Serve immediately, garnished with additional parsley if desired.
Pasta alle vongole is more
