Pasta Vongole

An olive-oil based pasta recipe with clams and white wine.


December 2007 | By Carina Guevara
Pasta Vongole
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at a glance

Main Ingredient

Fish and Seafood

Type

Pasta

Preparation Time

00:00:00


Date Published

December 2007

An olive-oil based pasta with clams and white wine.  For capellini, see Clam Capellini Pasta  (Click to see Christmas recipes)

Serves
Prep Time
10 minutes 
Cooking Time
20 minutes

 

2 tablespoons chopped garlic
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
1 kilo clams
      (cleaned thoroughly of dirt and sand)
salt and pepper to taste
pinch of chili flakes
additional 2 tablespoons butter
spaghetti noodles for 4 cooked until al dente

 

In a heavy saucepan, sauté garlic and onion in butter and olive oil until translucent and fragrant. Add white wine—let reduce until almost dry.

Add clams and steam until clam shells open. Season well with salt, pepper, and chili flakes. Add cooked pasta noodles and toss in remaining butter. Serve immediately.
 

 



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