SEAFOOD VONGOLE PASTA

SEAFOOD VONGOLE PASTA

By Sandra Djohan | November 22, 2020

This is my version of VONGOLE pasta, by adding more pepper and seafood to the mix. This classic Italian favorite is layered with flavor from thinly sliced garlic, white wine, a touch of red pepper flakes, and the freshest clams and seafood you can find! Spaghetti alle vongole tastes like the ocean and is a quick and easy lunch or dinner, perfect for your next date night in!

Posted in Chef's Favorite, Dinner, Dinner, Fish + Seafood, Fish And Seafood, Italian, Kitchen Wisdom, Latest Recipes, Lunch, Lunch, Main Ingredients, Mains, noodles, Pasta, Sandra's Recipe, Top 5 Recipes

INGREDIENTS

serving 4 people
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 teaspoon pink pepper (crushed) optional
  • ⅓ cup dry white wine
  • 10 pcs Littleneck clams, scrubbed clean
  • 3 pcs large prawn
  • 60 gr fresh squid sliced
  • 2-3 Tbsp parsley,chopped, plus more for serving
  • 400 gr  spaghetti
  • ¼ cup reserved pasta water
  • 1 Tbsp unsalted butter
  • grated parmesan for serving
  • freshly ground black pepper for serving

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INSTRUCTIONS

  • Begin by purging (or cleaning) the clams. Place clams in a large bowl of cold water and allow to sit for 30 minutes. Carefully lift out clams, then replace water and repeat once more, or until there is no sand and grit left on the bottom of the bowl. Set clams aside.
  • Bring a large pot of water to a boil, but do not salt. Add pasta and cook according to package directions, until al dente. Use a measuring cup to reserve ½ cup cooking liquid, then drain pasta and set aside.
  • In a large skillet or pan, heat olive oil over medium heat. Add garlic cloves, and cook, shaking pan occasionally, until fragrant and golden brown, about 2-3 minutes. add the pink pepper (crushed), If the garlic begins to brown too quickly, turn the heat down to medium-low.
  • With the heat on medium-low, add cleaned clams, prawns, squid,  red pepper flakes, chopped parsley, and white wine to the pan, then cover and cook until opened, 6 minutes. Discard any clams that are tightly sealed. Add drained pasta and butter to the skillet, then toss to combine. Pour in ¼ cup of reserved pasta water and toss again. If you want more of a sauce, add remaining ¼ cup of reserved cooking liquid. Otherwise, divide into 4 bowls then top with grated parmesan, additional parsley, and freshly ground pepper and serve immediately.

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