Pasta alle Vongole

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The liquor (juice) from your freshly dug clams is the key sauce ingredient in this easy crowd-pleaser from Langdon Cook, blogger and author of Fat of the Land. If freshly dug clams seem especially sandy, soak them in a bucket of clean salt water for a few hours. Don't forget to tell people that it's totally acceptable to pick up the clams and slurp the meat right out of the shell.

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Gallery

Credit: John Clark

Recipe Summary

total:
35 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

Directions

  • Bring a large pot of salted water to a boil for pasta. Meanwhile, sauté shallot and garlic in oil in another large pot over medium-high heat until softened, 3 minutes. Add 1/2 cup wine and cook 1 minute. Stir in chile flakes and tomatoes; cook 1 to 2 minutes.

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  • Boil pasta 5 to 6 minutes, or until halfway done. Meanwhile, add clams to garlic mixture, increase heat to high, and cook, covered, 5 minutes.

  • Scoop out 3/4 cup pasta water and reserve. Drain pasta and add to pan with clams. Cook together, covered, stirring occasionally, until pasta is al dente and clams have opened, 5 to 6 minutes. Add some pasta water or more wine if you want a juicier sauce. Discard any unopened clams. Toss pasta and clams with parsley.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

Per Serving:
462 calories; calories from fat 22%; protein 23g; fat 12g; saturated fat 1.5g; carbohydrates 60g; fiber 1.9g; sodium 386mg; cholesterol 34mg.
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