Calamari Vongole Recipe

Rinse the clams under cold running water and scrub any sand from shells. Discard any clams with cracked shells or that do not close when tapped. Place clams in a bowl covered with cold salted water for 20 minutes to purge sand, then drain and rinse.

If your calamari are not pre-cut, slice cleaned tubes into 1/2-inch rings and reserve the tentacles if using. Pat calamari dry with paper towels and season lightly with 1/4 teaspoon salt and a few grinds of black pepper.

Sauté aromatics

In a large sauté pan or shallow pot over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until butter melts. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & build broth

Increase heat to medium-high, add the white wine to deglaze the pan, scraping any browned bits. Let the wine simmer 2 minutes to reduce slightly. Add the chicken/fish stock and 1 cup water and bring to a brisk simmer. Taste and add remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper if needed.

Cook clams

Add the drained clams to the simmering broth, cover the pan, and steam until the clams open, about 4–6 minutes. Using a slotted spoon, transfer opened clams to a bowl and keep covered. Discard any clams that remain tightly closed after cooking.

Finish calamari in broth

Reduce heat to medium. Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the calamari rings and tentacles to the simmering broth and cook just until opaque and firm — about 1 to 1 1/2 minutes. Do not overcook (calamari becomes rubbery if overcooked). Remove calamari to the bowl with clams.

Reduce & enrich sauce

Bring the broth to a gentle simmer and reduce for 3–4 minutes to concentrate flavor slightly. Off the heat, stir in the chopped parsley, lemon zest, and juice from half the lemon. Taste and adjust seasoning with salt and pepper.

Combine seafood

Return calamari and clams (with any accumulated juices) to the pan and gently toss to coat in the sauce. Warm together for 30 seconds to 1 minute to marry flavors; do not simmer vigorously.

Portion the calamari vongole into 4 medium shallow bowls, spooning the white wine broth and clams over the calamari. Drizzle any remaining pan juices over each portion.

Garnish each plate with the remaining chopped parsley, a light drizzle of extra-virgin olive oil (optional), and a lemon wedge. Serve immediately with toasted bread or crostini to soak up the broth.