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.

Total Time

30min

5.0

2 Ratings

Author: East After Noon

Servings:

Ingredients

•

1 2/3 cups

Frozen Manila Clams , thawed, drained

•

Shallots , peeled, thinly sliced

•

5 tsp

Olive Oil

•

2/3 cup

Cherry Tomatoes

•

2 cloves

Garlic , crushed

•

1 cup

Rosé Wine

•

2/3 cup

Italian Flat-Leaf Parsley , chopped

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Linguine

or Spaghetti

Cooking Instructions

Place a large lidded casserole dish over medium heat and sauté the Shallots (2) in the Olive Oil (5 tsp) until translucent.

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.

Pour in the Rosé Wine (1 cup) to deglaze the dish and season Salt (to taste) and Ground Black Pepper (to taste) .

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.

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.

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.

Nutrition Per Serving

CALORIES

232

FAT

7.0 g

PROTEIN

19.6 g

CARBS

11.1 g