For the perfect balance of light, savory, and oh-so-delicious – turn to this Pasta Vongole recipe. For a fair disclosure, we do think you need to like clams to love this pasta, but if you’re part of that group, then you’re in for a treat! The clams steam and gently pop open in a sauce of oil and garlic, and are perfectly tender and tasty with each bite.
Toss with some spaghetti and a sprinkling of parmesan cheese. It’s as simplistic as it is incredible! Enjoy!
Stanley Tucci’s Pasta Vongole
Ingredients
- 2 lbs fresh littleneck clams
- 1 tbsp cornmeal
- 1 lb spaghetti
- 1/4 cup extra virgin olive oil
- 3 cloves garlic cut into slivers
- 4 pepperoncini small
- kosher salt
- freshly ground black pepper
- 1 handful fresh flat-leaf parsley
Instructions
- Clean the clams, discarding any broken shells or that won’t close when you tap them. Place them in a large bowl of cold water with the cornmeal for 30 minutes. Drain, rinse, and wash away any sand.
- Bring a large pot of salted water to a boil. Cook spaghetti 3-4 minutes if fresh or according to instructions on the package.
- Meanwhile, in a saute’ pan, heat olive oil over low heat. Add the garlic and the peperoncini, and cook until the garlic is fragrant. Raise the heat to medium and add the clams., shaking the pan and stirring to coat them in the oil and garlic.
- Add salt and pepper, then parsley and toss to coat the clams again. Put the lid on. Cover the pan and cook, shaking the pan every so often until the clams are open and cooked, about 3 minutes. Discard any that don’t open.
- When the pasta and clams are done, drain the spaghetti, and add to the pan with the clams. Toss.
Notes
Chef’s Note:
We make homemade spaghetti with gluten-free flour (Cup 4 Cup is our go-to) because it’s better than dried pasta, gluten-free or otherwise. If you are in a household where some are gluten-free and others are not, this is a one-step way to satisfy everyone! Plus, it’s especially helpful to not have a million pots going on the stove with different types of pasta (a must-mention note from my mom). Making your own obviously takes more time, but in the end, it pays itself back in dividends!
