Spaghetti alla Vongole
Bringing the taste of the Mediterranean straight to your table, this classic Italian dish is effortlessly elegant. A fragrant blend of garlic, chili, and fresh vongole, all simmered in white wine and cherry tomatoes, creates a light yet deeply flavorful sauce. Tossed with perfectly al dente spaghetti and finished with a splash of lemon, it’s a seafood lover’s dream—simple, vibrant, and utterly delicious.
Spaghetti Alle Vongole
Servings: 2
A classic Italian dish, simple yet packed with flavour, bringing the taste of the Mediterranean straight to your table.
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Ingredients
- 250 g Barilla spaghetti
- 1 packet vongole
- 2 cloves garlic
- 2 long red chillies diced
- ½ bunch chopped parsley & stems
- 1 punnet cherry tomatoes
- 1/2 cup white wine
- 2 tbsp of lemon juice
- Sea salt
- Extra virgin olive oil
Instructions
- In a deep pan, add a generous amount of extra virgin olive oil. Smash the garlic cloves to remove the skin easily, then finely chop or mince them. Toss them into the pan, with a pinch of sea salt, letting the aroma fill the kitchen.
- Add the parsley stems and a pinch of the diced chillies to the pan. The heat will enhance their spice, creating a perfect base for the sauce.
- Add the cherry tomatoes. As they cook, they will soften and release their natural juices, forming a beautiful, rich sauce.
- Remove the parsley stems and drop in the vongole, straight from the fishmonger, without the need for purging. The freshness ensures a clean, briny taste.
- Pour in the white wine, allowing the steam to rise. Cover the pan with a lid and reduce the heat slightly, letting the clams open up and the wine reduce, intensifying the flavour.
- Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente. Fresh pasta only needs 90 seconds, while dried spaghetti takes a little longer.
- As the pasta finishes, remove the lid from the vongole. The clams should be beautifully open, with their juices blending into the sauce.
- Toss the pasta into the pan, letting it absorb all the flavours. Add in a drizzle of lemon juice. Stir in the chopped parsley, and more diced chilli.
- Serve immediately, enjoying the delicate balance of garlic, chilli, and fresh seafood.
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