O”spaghettone Gerardo Di Nola Alle Vongole Fujute Recipe
Make O”spaghettone Gerardo Di Nola Alle Vongole Fujute Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Clams & Broth
Sauce & Flavoring
Finish & Garnish
Method
Pasta
- 1
Bring water to a rolling boil
Fill a large pot with ~4–5 liters of water and bring to a vigorous boil. Add coarse sea salt (about 2 tablespoons) once boiling.
- 2
Cook spaghettone
Add spaghettone and cook until just shy of al dente (1–2 minutes less than package instructions for firm bite), reserving 300 ml of pasta cooking water before draining.
Clams & Broth
- 3
Purge and clean clams
Rinse clams thoroughly under cold water, discard any with broken shells or that remain open when tapped. If needed, soak in cold salted water for 20–30 minutes to expel sand, then rinse again.
- 4
Steam clams to open
In a wide sauté pan or pot with a fitted lid, add white wine and 100 ml water and bring to a vigorous simmer over high heat. Add clams, cover, and steam for 4–6 minutes, shaking pan occasionally, until clams open. Transfer opened clams to a bowl, reserving the cooking liquor. Discard any clams that remain closed.
- 5
Strain clam broth
Pass the reserved clam cooking liquid through a fine-mesh sieve lined with paper towel or cheesecloth into a measuring cup to remove grit. You should have about 150–200 ml of clear clam liquor; add water if needed to reach ~150 ml.
Sauce & Flavoring
- 6
- 7
Add heat and deglaze
Add crushed red pepper flakes and black pepper, stir briefly, then pour in the reserved clam broth and the remaining 2 tablespoons of olive oil. Bring to a gentle simmer to concentrate flavors for 1–2 minutes.
- 8
Combine clams and finish sauce
Add the steamed clams (in shells) to the sauce along with lemon zest and lemon juice. Toss gently to coat and heat through for 1 minute. Taste and season with fine sea salt only if needed (clam liquor is naturally salty).
Assembly & Finishing
- 9
Finish pasta in sauce
Add the nearly cooked spaghettone to the clam pan along with 150–300 ml reserved pasta water as needed. Using tongs, toss and cook together over medium-high heat until pasta reaches al dente and sauce emulsifies and clings to the pasta (about 1–2 minutes). If using, add cold butter in pieces and toss until melted to create a silkier sauce.
- 10
- 11