Spaghetti Alle Vongole
Spaghetti alle Vongole

People either love or hate clams! I happen to love them. With a little patience and some work they won’t let you down. I grew up digging clams in the Bay of Fundy. My fondest childhood memories are of those hot hazy August days digging in the deep red muck. So when my brother called and said he had been out for a dig and would I like some, I was all over it. In this recipe Bay of Fundy meets Italy for pure briny, pasta bliss. To get the best flavour for the pasta finish cooking it in the pan so that the pasta is flavoured with the brine of the clams as they begin to open.

Spaghetti Alle Vongole Essential Ingredients

Ingredients

Clam Sauce

Serves 4-6
1/3 c extra virgin olive oil

3-4 cloves garlic finely diced

1-2 tsp red chilli pepper flakes

½ c finely chopped fresh parsley

1 dry white wine

1/2 c apple cider

2 tbsp butter

2 dozen clams soaked & scrubbed

1/4c cup freshly grated Parmesan cheese for serving. Optional.

Directions

Bring 4 quarts of water to a boil in a large pot. Add sea salt and olive oil. Cook pasta until molto al dente. (One minute away from being cooked)

In a large skillet slowly heat the olive oil over a low heat.

Next add the garlic and chilli flakes and sauté until the garlic is pale gold.

Stir in 4 tbsp of parsley. Reserve the rest for serving.

Add the clams in their shells then add the wine and cook stirring occasionally until alcohol evaporates. Once the wine has evaporated cover the skillet and steam the clams open. Check frequently and when done discard any that don’t open.

When the pasta is cooked, drain and add to the skillet. Cook till most of the juices have evaporated.  Add butter. Toss pasta and clams till coated.

Serve immediately in warm pasta dishes. Sprinkle with parsley and Parmesan.

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