Pasta E Vognole Pasta Clam Soup
Dive into the coastal flavors of Italy with this irresistible Pasta e Vongole, a comforting pasta clam soup that strikes the perfect balance between elegance and simplicity. Featuring tender linguine or spaghetti tossed in a rich, garlicky white wine broth infused with the briny essence of fresh clams, this dish is a seafood lover's dream. Enhanced with a hint of crushed red pepper for gentle heat, a splash of lemon for brightness, and fresh parsley for a vibrant finish, this recipe showcases the beauty of fresh, wholesome ingredients. Ready in just 35 minutes, it's an ideal weeknight centerpiece or a sophisticated dinner-party delight. Pair it with crusty bread to soak up the velvety clam broth, and savor each bowl that's bursting with coastal Italian charm.
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Ingredients
- 300 g Linguine or Spaghetti
- 1 kg Fresh clams (preferably littleneck or Manila clams)
- 4 tbsp Extra virgin olive oil
- 4 Garlic cloves, thinly sliced
- 0.5 tsp Crushed red pepper flakes
- 200 ml Dry white wine
- 250 ml Chicken stock or clam juice
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Unsalted butter
- 0.5 Lemon, juiced
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Directions
Step 1
1. Rinse the clams thoroughly under cold water to remove any grit. Discard any that are chipped or do not close when tapped.
Step 2
2. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package instructions (it will finish cooking in the clam broth). Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 3
3. In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Step 4
4. Add the garlic and sauté until fragrant and golden, about 1-2 minutes. Stir in the crushed red pepper flakes.
Step 5
5. Add the white wine and allow it to simmer for 1-2 minutes to slightly reduce.
Step 6
6. Stir in the chicken stock (or clam juice) and bring to a simmer. Season with salt and pepper.
Step 7
7. Add the clams to the pan, cover with a lid, and cook over medium-high heat for about 5-7 minutes, or until the clams have opened. Discard any that remain closed after cooking.
Step 8
8. Reduce the heat to medium-low and add the cooked pasta to the pan, tossing to coat in the clam broth.
Step 9
9. Stir in the butter, lemon juice, and chopped parsley. Toss everything together gently until the butter melts and the pasta is evenly coated in the sauce.
Step 10
10. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
Step 11
11. Taste and adjust the seasoning with more salt or pepper, as needed.
Step 12
12. Serve immediately in bowls, garnished with an extra sprinkle of parsley and a drizzle of olive oil, if desired.
Nutrition Facts
| Serving size | (1896.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2105.5 |
| Total Fat 94.1g | 0% |
| Saturated Fat 24.7g | 0% |
| Cholesterol 402mg | 0% |
| Sodium 4496.8mg | 0% |
| Total Carbohydrate 126.9g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 5.1g | |
| Protein 140.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1028.8mg | 0% |
| Iron 144.4mg | 0% |
| Potassium 2204.5mg | 0% |
Source of Calories