Clam Pasta (Pasta Alle Vongole)
This Italian Clam Pasta, known as Pasta Alle Vongole, is a cozy seafood dish easy enough to make any night of the week!
I’m a sucker for a classic romance. I don’t read a whole lot of current “chic lit” unless it comes highly recommended by a friend. Yet certain novels that were required reading in my high school literature class, have a permanent position on my nightstand.
I equally enjoy sitting down with couple-friends and hearing, or rehearing, the story of how they met. Some people were obviously just meant to be together.
You can try to take all the mush out of it if you want, telling yourself it’s just happenstance. But I’m a big believer in destiny. It seems to me, that just believing your life has a purpose, can often bring about good things.
I firmly believe my husband and I were destined to be together. Of course, we could have married other people, but I’m fairly sure the world would be teetering off it’s axis if that had happened.
Lt. Dan is the one person that I’m fully willing to put up with… Til death do us part. Better yet, who is willing to put up with ME!
He makes me laugh when I’m sad, and listens to my rants, even when I’m dead wrong. Then only attempts to correct me when he knows I’m ready to hear it. He is my best friend.
As with people, sometimes things were just meant to be: robe and slippers, popcorn and movies, campfires and marshmallows, eggs and bacon, peanut butter and jelly, the list goes on and on.
Classic combinations are comforting. A perfect pair creates a certain feeling of warmth and momentary bliss that leads to the making of memories. Our memories give the duo longevity, and in some cases, birth a legend.
Clam Pasta is a classic combo that has withheld the test of time. Pappardelle Alle Vongole is a legendary marriage of pasta and clams bathed in a light silky cream sauce.
Clam Pasta is a rich, full-bodied dish with bright citrusy undertones. The noodles soak up the essence of the garlic, wine and delicate clam juices to create a true Italian masterpiece!
Clam Pasta is traditionally made with spaghetti, but you can use any sort of long pasta you like.
Our Clam Pasta is quick enough for a mid-week family meal, and dressy enough for a dinner party. Get ready to experience love at first bite!
- 16 ounces dried long pasta (1 package)
- 1/4 cup olive oil
- 1/2 cup chopped pancetta
- 2 shallots, sliced thin
- 4-5 cloves garlic chopped
- 2 pounds fresh littleneck clams, well cleaned
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon crushed red pepper
- 1 teaspoon lemon zest
- 3/4 cup dry white wine
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Garnish: chopped parsley
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.
- Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pasta in the boiling water.
- Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until “al dente.”
- Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. (Make sure to reserve a little pasta water.) Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!