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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Recipe Information
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
Instructions
1. Rinse the clams thoroughly under cold water to remove any grit. Discard any that are chipped or do not close when tapped.
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.
3. In a large, deep skillet or saucepan, heat the olive oil over medium heat.
4. Add the garlic and sauté until fragrant and golden, about 1-2 minutes. Stir in the crushed red pepper flakes.
5. Add the white wine and allow it to simmer for 1-2 minutes to slightly reduce.
6. Stir in the chicken stock (or clam juice) and bring to a simmer. Season with salt and pepper.
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.
8. Reduce the heat to medium-low and add the cooked pasta to the pan, tossing to coat in the clam broth.
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.
10. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
11. Taste and adjust the seasoning with more salt or pepper, as needed.
12. Serve immediately in bowls, garnished with an extra sprinkle of parsley and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
