8 INGREDIENTS • 7 STEPS • 20MINS

Spaghetti Vongole

Name: Spaghetti Vongole
Total time: PT1200.0S
Yield: 2
Ingredients: 300 gram Spaghetti; 1 cup White Wine; 2 clove Garlic; 300 gram Vongole; as needed Extra-Virgin Olive Oil; 1 pinch Rock Salt; to taste Ground Black Pepper; to taste Fresh Parsley

Recipe

Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection.

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Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection.

Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

20MINS

Total Time

$1.80

Cost Per Serving

Ingredients

Servings

2

us / metric

10.5 oz

Spaghetti

1 cup

White Wine

2 cloves

Garlic, peeled

10.5 oz

Vongole

as needed

Extra-Virgin Olive Oil

1 pinch

Rock Salt

to taste

Ground Black Pepper

to taste

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

794

Fat

4.1 g

Protein

41.0 g

Carbs

119.1 g

Love This Recipe?

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Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

Author's Notes

For every 100g of pasta, you should add 100g of vongole – this is the best way to regulate your quantities, always remembering the more vongole, the better!

Cooking InstructionsHide images

step 1

Boil 5 liters of water in a large pot to prepare for the pasta.

step 2

Turn the stove on to medium/high heat and add a generous amount of Extra-Virgin Olive Oil (as needed) to a pan.

step 3

Once the oil has begun to warm, add the two cloves of Garlic (2 cloves) left whole. Once the cloves turn brown, remove them from the pan and leave them aside.

step 4

Add the Vongole (10.5 oz) to the pan and stir them gently using a wooden spoon. After around 15-20 seconds, add the glass of White Wine (1 cup) and leave to simmer until they begin to open.

step 5

Once the water is boiling, add a pinch of Rock Salt (1 pinch), then add the Spaghetti (10.5 oz) and leave it to cook based on the packet instructions.

step 6

Strain the pasta once it has cooked to your liking and add it to the pan with the vongole in it. Mix the pasta well so that it soaks up the delicious broth-like liquid and flavors from your sauce. You can add a little bit of the pasta water if it seems too dry.

step 7

Once mixed well, sprinkle a generous amount of Fresh Parsley (to taste) and Ground Black Pepper (to taste) on top and mix it through. Serve hot in large, flat bowls.

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