Spaghetti alle Vongole (Spaghetti with Clams) *gluten-free option
Serves 2. Gluten-Free option.
Fresh clams are the centerpiece of this simple, Italian-style pasta dish. The base of the sauce is the delicious broth from the clams, steamed with white wine, and highlighted by a few classic aromatics: garlic, onion, and parsley (and red pepper chili flakes for a slight kick).
The pasta sauce is light and delicate, and accentuates the taste of the sea. This dish comes together in 15-20 minutes. Enjoy!
Ingredients
2 tablespoons butter
1 tablespoon olive oil
Dozen manila clams (medium to large)
Half 16 oz package dried spaghetti*
1/4 cup dry white wine
1/4 cup yellow onion, thinly sliced
2-3 cloves garlic, thinly sliced
Small handful Italian parsley, finely chopped
1/2 teaspoon red pepper chili flakes
1 tablespoon corn starch
Fresh grated parmesan cheese
Salt and pepper
Instructions
Cook pasta: Bring a large pot of water to boil. Add salt (so it's salty like the sea.)
Cook spaghetti until al dente. Strain and set aside.
Sautee aromatics: While pasta water is boiling, heat butter and olive oil in a large sautee pan or deep frying pan over medium-high heat. (Control heat so butter doesn't brown.)
Sautee garlic and onions until soft, adding a light pinch of salt.
Stir in parsley, chili flakes, and pepper until aromatic.
Cook clams: Arrange uncooked clams in the pan, so they cover the bottom of the pan.
Pour in white wine.
Cover and cook for 3-4 minutes, or until all the clams have popped open.
Turn off heat.
Remove clams with a slotted spoon and set aside.
Prepare sauce: In a small separate bowl, create corn starch slurry. Add a Tbsp of cold water to corn starch and mix until there are no clumps.
Add spoonfulls of the hot clam broth from the pan into the cornstarch slurry to incorporate.**
Slowly pour in the slurry to the clam broth, and whisk over low heat until it becomes a thin sauce consistency.***
Whisk in 1/4 c freshly grated parmesean until melted and incorporated with sauce.
Toss cooked pasta in the sauce, and serve in a wide shallow bowl.
Top the pasta with freshly cooked clams, and garnish with parsley and parmesan.
Notes
*To make gluten free, use a gluten free pasta such as Tinkyada Brown Rice Spaghetti or Barilla Gluten Free Spaghetti.
**In lieu of a corn starch slurry, you can thicken the sauce by making a roux. I opted for corn starch to keep it gluten free.
***The amount of corn starch needed will vary depending on how much broth the clams produce. Add in corn starch slurry a bit at a time as you're whisking, until it is the right consistency.
To clean the clams:
If you're harvesting your own clams, let them sit in a bucket of seawater overnight. This way, the clams will clean themselves and spit out any sand and grit. Rinse the clams in cold water and scrub off any gunk. Check for dead clams/empty shells!
If you're buying clams from a store, keep them on ice until you can let them soak in saltwater. Here are some tips >>
2 tablespoons butter
1 tablespoon olive oil
Dozen manila clams (medium to large)
Half 16 oz package dried spaghetti*
1/4 cup dry white wine
1/4 cup yellow onion, thinly sliced
2-3 cloves garlic, thinly sliced
Small handful Italian parsley, finely chopped
1/2 teaspoon red pepper chili flakes
1 tablespoon corn starch
Fresh grated parmesan cheese
Salt and pepper
Recipe Notes
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YUM! Love the photo 🙂 Wish I was there with you!!! xo