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SideChef
Recipes
Dairy-Free
Blushing Pasta Vongole

10 INGREDIENTS • 6 STEPS • 30MINS

Blushing Pasta Vongole

Recipe
5.0
2 ratings
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
30MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
4
us / metric
Manila Clams
1 2/3 cups
Frozen Manila Clams, thawed, drained
Shallot
2
Shallots, peeled, thinly sliced
Olive Oil
5 tsp
Olive Oil
plus more for frying
Cherry Tomato
2/3 cup
Cherry Tomato
Garlic
2 cloves
Garlic, crushed
preferably large cloves
Rosé Wine
1 cup
Rosé Wine
I used Pyjama Bush Rosé Wine
Italian Flat-Leaf Parsley
2/3 cup
Italian Flat-Leaf Parsley, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Linguine
to taste
Linguine
for 4 servings
or Spaghetti
Nutrition Per Serving
VIEW ALL
Calories
232
Fat
7.0 g
Protein
19.6 g
Carbs
11.1 g
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Place a large lidded casserole dish over medium heat and sauté the Shallots (2) in the Olive Oil (5 tsp) until translucent.
step 2
Add the Cherry Tomato (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 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 (2/3 cup) through the clams.
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 (2/3 cup) 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 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.
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.
Tags
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Dairy-Free
Lunch
Date Night
Fish & Seafood
Dinner
Quick & Easy
Pasta
Italian
Labor Day
Shellfish
Spring
Winter
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