Among the pantheon of Italian pasta dishes, superb spaghetti vongole holds a special place. Its delicate balance of flavours, marrying the brininess of clams with the simplicity of pasta, has made it a beloved classic both in Italy and around the world. I have made this dish so many times over the years, it is still a firm favourite. Let’s delve into the rich history, enticing variations, and perfect pairings of this timeless dish.
History: Spaghetti vongole, also known as spaghetti alle vongole, traces its roots to Southern Italy, particularly to the regions of Campania and Puglia, where seafood reigns supreme. If you have been there then you will understand. The dish emerged as a humble yet flavourful creation of coastal communities, utilizing the abundant local shellfish. Over time, it evolved into a culinary gem cherished by Italians and international food enthusiasts alike.
Variations: While the traditional spaghetti vongole recipe features clams, garlic, olive oil, white wine, and parsley, there are delightful variations to explore. Some versions incorporate cherry tomatoes for a hint of sweetness, while others add chili flakes for a spicy kick. In Naples, you might encounter spaghetti alle vongole veraci, made exclusively with small, tender clams prized for their delicate flavour. For a twist, chefs sometimes substitute spaghetti with linguine or bucatini, altering the texture and mouthfeel of the dish without compromising its essence.
What to Serve With It: Superb Spaghetti Vongole is at its best when paired with complementary flavours and textures. A crisp, chilled white wine like Pinot Grigio or Vermentino enhances the dish’s briny notes while refreshing the palate. For starters, a simple salad of mixed greens dressed in lemon vinaigrette provides a refreshing contrast to the pasta’s richness. To elevate the experience further, consider serving crusty Italian bread on the side, perfect for sopping up the savoury juices left on the plate. Serve as a starter or as a main dish depending on volume.
Spaghetti vongole epitomizes the artistry of Italian cuisine. It’s simple yet sophisticated, rustic and yet refined. Its journey from humble origins to international acclaim speaks to its universal and continued appeal. Whether enjoyed by the shores of the Mediterranean or at a cosy trattoria in a bustling city, spaghetti vongole is a testament to the timeless allure of good food shared with loved ones. So, next time you crave a taste of Italy, why not whip up a batch of spaghetti vongole and savour a slice of culinary history?
Superb Spaghetti Vongole
Spaghetti vongole is a classic Italian pasta dish featuring tender clams cooked in garlic-infused olive oil and white wine, served over perfectly al dente spaghetti. It's a flavourful taste of the sea that's both elegant and easy to make, promising a deliciously satisfying meal that captures the essence of coastal Italy.
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Add to CollectionServings: 4 People
Calories: 572kcal
Ingredients
- 400 g spaghetti
- 500 g clams fresh/scrubbed/cleaned
- 4 cloves garlic thinly sliced
- 12 medium plum tomatoes halved
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine drinkable
- 1/4 tsp chili flakes optional
- 1/2 bunch parsley chopped
- salt to taste
- ground black pepper to taste
Instructions
Prep Work:
- Begin by soaking the cleaned clams in cold water for about 20 minutes to purge any sand or grit.500 g clams
- While the clams soak, slice the garlic thinly and chop the fresh parsley. Set aside.
- Bring a large pot of salted water to a boil for cooking the spaghetti.
Cooking:
- In a large skillet or saucepan, heat the olive oil over medium heat.1/4 cup extra virgin olive oil
- Add the sliced garlic to the pan and sauté until golden and fragrant, being careful not to let it burn.4 cloves garlic
- If using chili flakes for a bit of heat, sprinkle them into the pan now and sauté briefly.1/4 tsp chili flakes
- Add the chopped tomatoes for 30 seconds stirring gently.12 medium plum tomatoes
- Increase the heat slightly and carefully add the cleaned clams to the pan.500 g clams
- Pour in the white wine and cover the pan. Allow the clams to steam for 5-7 minutes or until they have opened.1/2 cup dry white wine
- While the clams steam, cook the spaghetti in the boiling water according to the package instructions until al dente.400 g spaghetti
- Once the clams have opened, remove any that remain closed and discard them.
- Drain the cooked spaghetti and add it directly to the pan with the clams, tossing gently to combine.
- Season the pasta with salt and freshly ground black pepper to taste.salt, ground black pepper
- Sprinkle the chopped parsley over the spaghetti vongole and give it one final toss.1/2 bunch parsley
Serving:
- Divide the spaghetti vongole among serving plates, making sure to distribute the clams evenly. Serve immediately, accompanied by a glass of chilled white wine and perhaps some crusty bread to mop up the savoury juices.
Nutrition
Calories: 572kcal | Carbohydrates: 85g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 748mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2243IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 3mg
