Spaghetti alle vongole: spaghetti with clams

We liked spaghetti with clams when we lived in Tenerife.

Here, the fish department often has a variety of fresh molluscs, from the usual mussels, clams to almey, Berberes, caramujos and others. Their prices also differ sometimes, but about fish and seafood in the Canaries, it is separate article.

This one is about spaghetti vongole – Spaghetti pasta with clams Italian vongole translated into English clams, Spanish almey, Lithuanian mollusk. This is a general name for small bivalve shells, and there are thousands of different ones in nature. Which ones are actually edible depends on the region, its traditions, and nowadays on what is easier to cultivate and supply to stores. 

By the way, even if you don’t always find fresh clams on the counter with ice, similarly delicious spaghetti pasta can be made with frozen clams. We in the cold room are trying to support a spare bag for those times when you want delicious, simple food and are too lazy to go to the store.

So, you will need…

Spaghetti Vongola

Ingredients

• 500 g of clams
• 150g of spaghetti
• 125 ml of white wine
• 2 cloves of garlic
• parsley
• olive oil, grated lemon peel, chili pepper (if desired), freshly ground black pepper.

Manufacturing

• Prepare the ingredients. Rinse the clams under running water. Clean and cut the garlic into thin slices. Chop the parsley.
• Heat a pot of water, add salt and cook the spaghetti for a few minutes less than the instructions. We will finish cooking together with the clams.
• Heat oil in a large, deep pan, add black pepper and garlic and fry for about half a minute until the garlic starts to turn yellow. Do not burn under any circumstances, as it will burn.
• Add the parsley (reserving some for serving), wine and clams. Cover and leave to simmer for 3-4 minutes until all the clams have opened. Move the pan every now and then so that they all get enough heat.
• Scoop the spaghetti out of the pot and add to the pan with the clams. Add a couple of tablespoons of the water in which the pasta was cooked and finish cooking, stirring occasionally. Add the remaining parsley and serve on plates. Yummy! You can smell the sea I used spaghetti pasta in this recipe because it is better known and more common, but it works just as well with linguine pasta. Linguine, like spaghetti, is a type of long, thin pasta, only flatter and thicker.

Spaghetti vongole

Author Lina

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Ingredients

• 500 g clams
• 150 g spaghetti
• 125 ml white wine
• 2 cloves garlic
• parsley
• olive oil, grated lemon peel, chili pepper (if desired), freshly ground black pepper.

• 15-20 g butter (optional; more oil can be used)

Instructions

1. Prepare the ingredients. Rinse the clams under running water. Clean and cut the garlic into thin slices. Chop the parsley.
2. Heat a pot of water, add salt and cook the spaghetti for a few minutes less than the instructions. We will finish cooking together with the clams.
3. Heat oil in a large, deep pan, add black pepper and garlic and fry for about half a minute until the garlic starts to turn yellow. Do not burn under any circumstances, as it will burn.
4. Add the parsley (reserving some for serving), wine and clams. Cover and leave to simmer for 3-4 minutes until all the clams have opened. Move the pan every now and then so that they all get enough heat.
5. Scoop the spaghetti out of the pot and add to the pan with the clams. Add a couple of tablespoons of the water in which the pasta was cooked and finish cooking, stirring occasionally. Add the remaining parsley and serve on plates. Delicious! You can smell the sea in this recipe I used spaghetti pasta because it is better known and more common, but it is just as well made with linguine pasta. Linguine, like spaghetti, is a type of long, thin pasta, only flatter and thicker.