This is one of my favorite pasta dishes and an Italian classic. I hardly ever order it at a restaurant just because it takes no effort to make at home. It is prepared in about 15 minutes. By the time the pasta is cooked, the vongole is ready and you just have to combine it all.
As cravings go with me, most of the times they don’t disappear like they do for my hubby. They keep hunting me until I satisfy them. A couple of years ago, we were in Italy on holiday. On our last dinner there, I saw this dish on the menu and all of the sudden I had to have it. Unluckily for me, they were sold out! As soon as we were back home, I went to get some vongole and made the dish at home.
I’ve been craving vongole lately so I have made this dish 3 times in the past month. If you are not familiar with cooking vongole, make sure that the shells are not open when you buy it. You’ll discard of the ones that are open, so you want to get your money’s worth. I like to squeeze some lemon juice in the end, even though it is traditionally not added. I made it last on a Saturday in which after running errands all day, I didn’t feel like spending much time cooking. It was gone in less than 5 minutes. Yes, I eat very fast!
This recipe serves 2.
500gr of Vongole
2 cloves of garlic, minced
14 cherry tomatoes, cut in half
½ bunch of parsley, chopped
250ml white wine
2 tablespoons of extra virgin olive oil
260gr of spaghetti
Chili flakes to taste
Salt to taste
Pepper to taste
Juice of 1 lemon (optional)
Rinse the vongole under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.
Mince the garlic, cut the cherry tomatoes in half and chop the parsley.
Cook the pasta as instructed on the package.
While the pasta is cooking, add the olive oil to a large pan with a lid. Over medium heat, add the garlic and tomatoes. Cook for about 2 minutes. Then add the vongole and the white wine. Cover with the lid and let it cook till the vongole start to open, about 4 minutes. Stir. Discard of any that haven’t opened. Turn the heat off.
By this time the pasta should already be done. Add the drained pasta to the pan with the vongole. Add salt, pepper and chili flakes to taste. Then add the lemon juice and parsley. Stir until everything is combined. Serve right away.
For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.