The recipe for pasta alle vongole

Olivier Poels

This famous preparation that combines spaghetti with shellfish (vongole includes different kinds of shellfish including cockles and clams, most often used) was born in the south of the country, in Naples.

If this preparation is today a rather “prestigious” dish, it was not the case a few decades ago, when the population fed on what it could find in nature… it is the case of the shellfish that we were going to collect before preparing them. As always in Italy, there is not one, but a multitude of recipes depending on the villages, even families. However, around pasta alle vongole, two camps clash: those who put tomatoes in it and those who banish it. All the art of this recipe lies in the way of linking the sauce with the pasta.

The recipe for pasta alle vongole for 4 people

Ingredients :

  • 400 g of spaghetti
  • 800 gr of shellfish (cockles, clams, clams)
  • 2 cloves garlic
  • Olive oil
  • 2 shallots
  • 10 cl of white wine
  • Basil or parsley
  • 1 lemon
  • Salt pepper

  1. Wash the shellfish well in several baths of water
  2. Cook the spaghetti for 10 minutes
  3. At the same time, cook the shellfish with the white wine
  4. Recover cooking juices
  5. In a large skillet, sauté the garlic and shallots
  6. Add the shellfish juice and the al dente pasta (add a little pasta cooking water if necessary)
  7. Add the shellfish, parsley, a dash of lemon juice and serve

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