Can you make pasta vongole in advance?

No, pasta vongole should be served immediately after preparation. The sauce can dry out quickly and the vongole can become tough if stored for too long.

Vongole are shellfish also known as Venus clams. They are popular in Italian cuisine and are often used in pasta dishes like pasta vongole.

What dishes can you serve pasta vongole with as a side dish?

Pasta vongole can be served as a main dish, but it can also be served as a side dish with fish or seafood dishes. It can also be served with a salad or roasted vegetables.

Which wine is best to use for making pasta vongole?

For a classic spaghetti vongole, it's best to use a dry, crisp white wine. Think Italian Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity in the wine cuts perfectly through the rich olive oil and enhances the salty, pure taste of the clams. Tip: Use a wine that you would also enjoy drinking with the meal!

Can I also make pasta vongole with cherry tomatoes?

Absolutely! While the traditional recipe from Campania ('in bianco') is without tomatoes, pasta vongole with cherry tomatoes (vongole 'fujute' or 'macchiato') is incredibly popular. Simply halve a handful of cherry tomatoes and gently cook them with the garlic and red pepper until they burst open and release their sweet juices, just before adding the clams.

Recipe Pasta vongole

Name: Recipe Pasta vongole
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 500 g spaghetti; 1 kg vongole clams; 5 cloves of garlic; 1 bunch of flat-leaf parsley; Freshly ground black pepper; 5 tbsp olive oil; 150 ml white wine or vermouth

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25min

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Easy

Do you also dream of sitting on a terrace on the Italian coast, a cool glass of white wine in hand and a steaming plate of pasta in front of you? Good news: you don't have to travel at all to experience that ultimate holiday feeling! Making an authentic pasta vongole yourself is simple, quick and incredibly delicious. With this classic recipe for spaghetti vongole, you can conjure up a restaurant-worthy fish dish in twenty minutes. Do you want that extra bit of color and a fresh, sour touch? Then choose a twist and add cherry tomatoes to your pasta vongole.

Ingredients

What do you need?

Quantity: 4P

500 g spaghetti
1 kg vongole clams
5 cloves of garlic
1 bunch of flat-leaf parsley
Freshly ground black pepper
5 tbsp olive oil
150 ml white wine or vermouth

Preparation method

How do you make this?

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Slice the garlic into thin slices, lightly color them in the oil. Once the garlic is colored, add the vongole clams to the oil and garlic. Cover the pan/pot and let it sit on high heat until the clams open.

Deglaze with white wine, let it reduce for a moment.

Cook the pasta as indicated on the package, in plenty of water.

Mix the pasta with the clams and let it simmer for a while longer.

Finish with flat-leaf parsley, pepper, and salt.