Spaghetti Vongole
If you're dreaming of an Italian seaside escape, this dish will take you there - no passport required. Spaghetti Vongole (aka Spaghetti with Clams) is the epitome of coastal simplicity…think tender pasta tossed with garlicky clams, a splash of white wine and finished with bright herbs and a squeeze of lemon – yum!
Serves: 4
Prep: 15 minutes
Cook: 5 minutes
INGREDIENTS
- 350g spaghetti
- 4 tbs EV Olive oil
- 2 tbs unsalted butter
- 6 cloves garlic (sliced horizontally)
- 900g Clams (scrubbed, cleaned and rinsed)
- ½ cup pasta water
- ½ cup white wine
- ¼ tsp chicken bouillon
- Black pepper
- 3 tbs chopped parsley
- Salt
- Lemon wedges
METHOD
The best part about this dish is that it’s ready in just 20 minutes. Whether you're planning a laid-back date night or a summery weeknight dinner, this is one of those recipes that makes you feel like a chef in your own trattoria.
Step 1: Cook the Pasta
Bring a large casserole pot of salted water to the boil and cook the spaghetti until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of the pasta water for later.
Step 2: Sauté the Garlic
In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Add the sliced garlic and cook gently until fragrant and just golden, be careful not to burn it!
Step 3: Cook the Clams
Add the clams, pasta water and white wine (or chicken broth) to the pan. Give everything a gentle stir, then cover with a lid and let the clams steam for 3 to 4 minutes, or until they’ve opened. Discard any that stay closed.
Sprinkle in the chicken bouillon powder, black pepper, and chopped parsley. Stir to combine.
Step 4: Toss with Pasta
Add the cooked spaghetti to the skillet and toss gently until the noodles are well coated in that gorgeous, briny sauce. Taste and adjust with salt if needed.
Step 5: Serve
Plate the pasta into shallow bowls, making sure to spoon over plenty of clams and sauce. Finish with a generous squeeze of fresh lemon and a sprinkle of parsley. Serve immediately with crusty bread or a crisp white wine (if you didn’t use it all in the sauce).
Tips for Perfect Vongole
Use fresh clams: Littleneck or vongole clams work beautifully. Make sure they’re scrubbed and purged to avoid grit.
Don’t overcook: Once the clams open, they’re done, overcooking can make them rubbery.
Add a pinch of chilli flakes to the garlic oil for a gentle heat.
We’d love to see your take on this seaside classic! Tag @baccarat.australia so we can admire your creation and share it with our foodie community.
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