Easy Italian Clam Pasta Recipe, known as Pasta Alle Vongole, is a fabulous dinner option for any night of the week! Luxurious and cozy.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 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.
Serving: 2cups | Calories: 724kcal | Carbohydrates: 91g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 332mg | Potassium: 369mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2.9mg | Calcium: 140mg | Iron: 2.6mg