Clam Vongole recipe - ingredients, nutrition and when to eat it
Clam vongole is an Italian pasta dish made with clams and garlic sautéed in olive oil. The clams’ briny, savory flavor pairs neatly with the aroma of garlic.
Clam vongole is an Italian pasta dish made with clams and garlic sautéed in olive oil. The clams’ briny, savory flavor pairs neatly with the aroma of garlic. It’s a good choice for a fresh lunch or a light dinner.
Seafood · 25 minutes to cook
Tips: Cook the garlic slowly over low heat to bring out its mellow aroma.
Tips: Clams release salt as they cook, so taste before adding salt at the end.
Tips: Add the pasta water a little at a time to get the sauce to the right consistency.
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Ingredients (1 serving)
- Clam meat — 100 g
- Thin pasta — 80 g
- Olive oil — 1 Tbsp
- Garlic — 3 pc
- White wine — 2 Tbsp
- Pasta water — 0.5 cup
- Parsley — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Salt — 0.5 tsp