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RECIPE
10 INGREDIENTS 6 STEPS 30min

Blushing Pasta Vongole

This Pasta Vongole dish celebrates simple flavors and fresh seafood. A bright summery “blush” is added to the dish with the addition of cherry tomatoes and steaming the clams in wine. Made with imported clams, this dish screams summer and is ideal for a final al fresco seafood feast before autumn rolls in for good.
Blushing Pasta Vongole Recipe | SideChef
This Pasta Vongole dish celebrates simple flavors and fresh seafood. A bright summery “blush” is added to the dish with the addition of cherry tomatoes and steaming the clams in wine. Made with imported clams, this dish screams summer and is ideal for a final al fresco seafood feast before autumn rolls in for good.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
30min
Total Time
$1.73
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 2/3 cups
Frozen Manila Clams , thawed, drained
2
Shallots , peeled, thinly sliced
1 1/2 Tbsp
plus more for frying
2/3 cup
Cherry Tomatoes
2 cloves
Garlic , crushed
preferably large cloves
1 cup
Rosé Wine
I used Pyjama Bush Rosé Wine
to taste
to taste
Linguine
for 4 servings
or Spaghetti
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Nutrition Per Serving

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CALORIES
229
FAT
6.9 g
PROTEIN
19.4 g
CARBS
10.7 g

Cooking Instructions

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Step 1
Place a large lidded casserole dish over medium heat and sauté the Shallots (2) in the Olive Oil (1 1/2 Tbsp) until translucent.
Step 2
Add the Cherry Tomatoes (2/3 cup) and fry until soft and slightly blistered. Increase the heat, add the Garlic (2 cloves) , and cook for 2 minutes.
Step 3
Pour in the Rosé Wine (1 cup) to deglaze the dish and season Salt (to taste) and Ground Black Pepper (to taste) .
Step 4
Add in the Manila Clams (1 2/3 cups) , cover the dish with its lid, and steam for about 6 to 8 minutes, or until all the clams have opened and their meat is cooked (being sure to discard any that haven’t opened). Stir the Italian Flat-Leaf Parsley (2 Tbsp) through the clams.
Step 5
Cook the Linguine (to taste) or spaghetti as per the packet instructions. Once al dente, use tongs to transfer the pasta straight out of the water and into the casserole holding the clams. Gently stir the clams through the pasta and transfer them to a warmed serving dish.
Step 6
Serve the vongole immediately with lemon wedges to squeeze over the top, a few glasses of chilled rosé wine, and if desired, fresh crusty bread to mop up the sauce.
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Nutrition Per Serving
Calories
229
% Daily Value*
Fat
6.9 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
37.5 mg
12%
Carbohydrates
10.7 g
4%
Fiber
0.8 g
3%
Sugars
4.3 g
--
Protein
19.4 g
39%
Sodium
90.2 mg
4%
Vitamin D
--
--
Calcium
70.8 mg
5%
Iron
2.6 mg
14%
Potassium
143.5 mg
3%
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