Vongole Pasta recipe - ingredients, nutrition and when to eat it
Clams and garlic are sautéed in olive oil to release their aroma, then lightly tossed with cooked pasta.
Clams and garlic are sautéed in olive oil to release their aroma, then lightly tossed with cooked pasta. The clean, savory broth and fragrant garlic make this a refreshing choice for lunch or dinner.
Western · 25 minutes to cook
Tips: After purging the clams, scrub the shells against each other while rinsing to remove more sand.
Tips: Garlic can burn quickly over high heat, so keep the heat at medium-low.
Tips: Add the pasta water gradually while watching the consistency so the sauce clings well to the noodles.
Tips: Once the clams open, don’t simmer them for too long or the meat may become tough.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Clam meat — 100 g
- Olive oil — 1.5 Tbsp
- Garlic — 4 pc
- Onion — 40 g
- White wine — 4 Tbsp
- Dried chili pepper — 1 pc
- Water — 100 ml
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Lemon — 10 g