Clams spaghetti with white wine
June 2, 2006
Filed under Asia & beyond, Fish & other seafood, Noodle fest
Ingredients :
200 g. of spaghetti
1/2 kilo of fresh clams
1 tbsp. of finely minced garlic
2 shallots, diced
2 c. of white wine (table wine is fine)
a handful of fresh basil leaves, roughly chopped
4 tbsps. of olive oil
4 tbsps. of butter
salt and pepper to taste
Cooking procedure :
Wash the clams, place in a bowl and cover with water. Cover the bowl and let sit in the fridge for several hours to allow the clams to expel sand. Change the water every few hours. Give the clams another good washing then drain.
Cook the spaghetti according to package directions, undercooking them by about 5 minutes. Drain and set aside.
Heat the olive oil and butter together in a large cooking pan. Add the minced garlic and chopped shallots and cook gently until fragrant. Add the clams and basil. Pour in the white wine and season lightly with salt and pepper. Bring to a boil. When the clam shells open, lower the heat and allow to simmer for a few minutes to slightly reduce the liquid. It is at this stage when the flavors just blend together. The wine gives the sauce a light body that is just indescribably wonderful. So don’t skip the simmering bit–it’s really crucial.
Add the spaghetti and toss. Simmer for another few minutes to allow the pasta to finish cooking in the mixture of clam juices and white wine.
Serve with lots of grated parmesan cheese and buttered bread.
[tags]clams, pasta, spaghetti, pasta+recipe, seafood+recipe, cooking, food, food+blog, cooking+blog, Food+and+Drink[/tags]
In the mood for more food?
Comments
About Pinoy Cook
- About the author
- Cooking philosophy
- Food photography
- The noche buena section
- Product review policy
- Terms of use
- Privacy policy
- Recipe archive
- Published articles
- Food from all over
- E-mail the author
Readers
Chicken dishes
- Chicken and macaroni salad
- Chicken, squash and zucchini saute
- Roast turkey with rice stuffing
- A different kind of chicken casserole
- Savory oven-grilled chicken
- Rainy day grilled chicken and pasta Alfredo
- Capsicum halves stuffed with chicken, cheese and vegetables
- Chicken and mangoes in yogurt
- Southern style fried chicken
- Baked chicken in sour cream
Superb soups
- Chunky beef, tomato and eggplant soup
- Chicken and misua soup, version 2
- Chunky Beef and Macaroni Soup
- One pot of broth, 2 soup dishes
- Save the meat from the soup bones
- Serving idea for store-bought siomai (pork dumplings)
- Beef, misua and upo soup
- Creamed broccoli and potato soup
- Creamed cabbage soup
- Fish head soup with coconut cream
Side Notes
-
Order now!
-
In focus
Hello Mrs Connie, PinoyCook! I’m a big fan of your blog. Couldn’t help but be a know-it-all and let you know that I think in Italy they call this dish “Spaghetti a la Vongole” - “vongole” meaning clams in Italian. Your recipe looks yum! Thanks
Hi, Sassy
It’s called Spaghetti alle Vongole –which I’ve been nursing a craving for this entire week haha– no time to look up some nice clams though. Nagugutom ako sa photo lol
I just knew there was a proper name for it! hehehe Thanks Sasha and Mik.
Pasta alle vongole is the main name for the dish, and linguine is often the type of pasta used, in which case it’s also called linguine alle vongole (linguine with clams). A classic trattoria dish. Definitely one of my favorites, especially with a good sprinkling of pecorino or parmesan on top. Love washing this down with a glass of light red wine like Chianti.
Now I know the name. Normally, I can only order this type of pasta if there is the accompanying photo in the menu sans white wine.
thanks, alb.
LOL trosp, that makes two of us.
Mmm that looks good! I’ve been craving this dish ever since I moved cities (can’t find a restaurant that does it “right” here). Can’t wait to try this at home, thanks for the recipe!
HI ALB
YOU SOUND LIKE ONE OF THOSE SUPERFICIAL
FOOD CRITICS THAT NEED A REAL DAY JOB INSTEAD OF DINING AT ONE RESTAURANT AND ANOTHER FOR FREE..
Talking about spaghetti, I would not really know how would the good spaghetti taste. That’s why I prefer the likes of clam spaghetti than the ones with meat sauce.
I do take exeption of the spaghetti with meat sauce of San Mig ATC - may dating.
Trosp, I think that depends on personal preference. Some people swear by Jollibee while I think that Jollibee spaghetti is sacrilege.