Pasta Vongole

Pasta Vongole is relatively new to me. When it comes to pasta, I've always been type to favor the simple spaghetti with meat sauce. Seafood pasta has only become part of my eating repertoire in the past 5 years!

I first enjoyed a version in NomNomNom Cafe in QC. I liked the creamy, lemony flavors, so I've tried to make this a couple of times since then. The first attempt was a failure! The flavors were nice but I wasn't able to clean the clams properly. The result was a gritty mess of a pasta dish. I've learned to clean clams better since then. I rinse them out, and let the live clams filter themselves for a few hours, constantly changing the water. Thankfully, the seafood vendors at Salcedo Market have already pre-cleaned the clams. But of course, they still need a good washing.

To make this yourself, you'll need:

olive oil
garlic, chopped
white wine
salt and pepper
chicken stock

Heat olive oil in a pan and add the garlic Add the clams, white wine and chicken stock. Let it simmer until the clams open. Add lemon juice and parsley. Discard closed clams. Add cooked pasta and serve.

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