Pasta Alle Vongole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
724 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Alle Vongole Recipe
Description
The Pasta Alle Vongole recipe combines dried long pasta cooked to al dente with a clam sauce crafted from pancetta, shallots, garlic, and fresh rosemary sautéed in olive oil. Fresh littleneck clams are added along with dry white wine, crushed red pepper, and lemon zest, creating a savory broth that steams the clams open and infuses the flavors. A splash of heavy cream is stirred in toward the end to add richness, followed by Parmesan cheese, which melts into the sauce as the pasta is incorporated. Any unopened clams are discarded to ensure freshness.
The dish presents a blend of tender pasta and plump clams with a creamy, slightly spicy sauce that complements the ocean flavors. Steaming the clams in the wine-based broth not only cooks them perfectly but also enhances the sauce’s depth, while the pancetta adds a smoky undertone.
Serve this pasta with chopped parsley sprinkled on top for freshness. It's a satisfying seafood main dish that pairs well with a chilled glass of dry white wine or a light salad for a complete meal.
Cleaning the clams thoroughly is critical; soaking them in salted water with baking powder helps purge sand and grit. Only choose tightly closed clams with intact shells. Reserving some pasta water to adjust the sauce consistency ensures the sauce coats the pasta evenly without becoming too thick.
Ingredients
- 16 ounces pasta 1 package, dried, long
- 1/4 cup olive oil
- 1/2 cup pancetta chopped
- 2 shallot sliced thin
- 4-5 cloves garlic chopped
- 2 pounds littleneck clams well cleaned, fresh
- 1 tablespoon rosemary chopped, fresh
- 1/4 teaspoon crushed red pepper
- 1 teaspoon lemon zest
- 3/4 cup white wine dry
- 1/3 cup heavy cream
- 1/4 cup Parmesan Cheese grated
- parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.
- Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pasta in the boiling water.
- Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until “al dente.”
- Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. (Make sure to reserve a little pasta water.)
- Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.
Notes
- Thoroughly clean clams by soaking them in cold salted water with baking powder for at least 20 minutes to remove sand.
- Discard any clams that are open or cracked before cooking to avoid spoilage.
- Reserve some pasta cooking water to adjust the sauce consistency as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 724kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 332mg | 14% |
| Potassium | 369mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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