Vongole Recipe
spaghetti, clams, cherry tomatoes, white wine, lemon zest
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Ingredients
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Pasta
Seafood
Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Soak them in salted water for about 30 minutes and then rinse again.
- 2
Prepare the Ingredients
Chop the garlic and fresh parsley. Halve the cherry tomatoes and set everything aside.
Cooking
- 3
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 4
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Clams and Wine
Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes until the clams open up.
- 6
Combine with Tomatoes
Once the clams have opened, add the halved cherry tomatoes, lemon zest, salt, and black pepper to the skillet. Stir gently to combine and cook for another 2-3 minutes.
- 7
Mix with Spaghetti
Add the drained spaghetti to the skillet and toss everything together. If the mixture seems dry, add some reserved pasta water until you achieve the desired consistency.
- 8
Garnish and Serve
Remove from heat and stir in the chopped fresh parsley. Serve immediately, garnished with extra parsley if desired.
