Spaghetti Vongole

Discover Recipes

Spaghetti Vongole

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Yield: 2 servings

Ingredients

  • 2 lbs clams scrubbed
  • 150-200 grams dried spaghetti
  • ¼ cup white wine such as chardonnay
  • 1 cup clam juice
  • 2 garlic cloves minced
  • 1 cup leaks washed and sliced
  • 1 shallot minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons flat leaf parsley roughly chopped
  • 1 tablespoon fresh tarragon roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter chilled and cubed
  • 1 tablespoon lemon juice
  • Salt

Instructions

  • Put a large stock pot of salted water on high heat. While water is coming to a boil, heat the extra virgin olive oil in a large frying pan on medium heat. Once hot, add the garlic, shallots, and leaks. Sauté for 3-4 minutes until soft.
  • Once the water has come to a boil, add the spaghetti and cook for 10 minutes or until al dente.
  • While the pasta is cooking, add the clams to the frying pan and deglaze with the white wine. Cover the frying pan and cook for 3-6 minutes until the clams open and release their juices. The cook time will vary based on the size of the clams.
  • Once the clams are fully cooked, discard any that have not opened. Remove the cooked clams and set aside in a bowl. Add the clam juice and reduce for 2 minutes.
  • Once reduced, stir in the butter to fortify the sauce. Add the lemon juice, red pepper flakes, parsley, and tarragon, reserving a little of each for garnish. Check the seasoning and adjust with more salt if needed.
  • Once the pasta is cooked, drain and reserve a ¼ cup of the cooking water. Add the pasta to the frying pan, and toss together. If the sauce thickens too much, add a small amount of the cooking water at a time until the sauce thins. The sauce should not be runny.
  • Plate in a bowl and top with the cooked clams and remaining parsley and tarragon.

Chef's Tips

Don’t add too much water to the sauce. It should be a smooth consistency, not runny.
Make sure to give the clams a scrub before cooking. They may be dirty. This also gives you a chance to discard any clams that haven’t closed when you tap them.