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Spaghetti alle Vongole

   

 Spaghetti Vongole Recipe

This is an authentic recipe for Spaghetti alle Vongole (Italian for spaghetti and clams) shared by my Italian friend Isa. This has always been my favourite Italian pasta dish, but ordering it at a decent Italian restaurant is not cheap. Now, thanks to this recipe, I was thrilled that not only can I cook this at home at a fraction of the cost (with extra servings of clams), but the cooking method is also quite easy with just a few ingredients. Now I can tuck into this dish as often as I like, and the cost savings can be used to buy a good bottle of white wine to pair with my spaghetti. Buon Appetito!

Spaghetti Vongole Recipe

                                           

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43 Responses to “Spaghetti alle Vongole”

  1. lisaiscooking — May 12, 2011 @ 6:25 am

    This is one of my favorite pasta dishes! Clams, garlic, chile flakes are so good together. Looks fantastic!

    Reply

  2. Life for Beginners — May 12, 2011 @ 3:29 pm

    This is my partner’s fave pasta dish but I’ve yet to summon the courage to try cooking it myself. I guess the trick is to finding fresh clams and not to overcook them?

    Reply

    • wiffy replied: — May 20th, 2011 @ 11:37 am

      Dish out the clams once they are opened, you won’t overcook them in that way :)

      Reply

  3. Judy — May 15, 2011 @ 8:12 pm

    Wow, is it really as simple as it looks? I’ve been craving for vongole for a while. I never order it in restaurants, though, as it’s never been the strong suit of any restaurants locally (not speaking of Garibaldi or any of those). I’ve read some recipes use clam juice though, does that make a difference?

    Reply

    • wiffy replied: — May 20th, 2011 @ 11:38 am

      if there are any clam juice from steaming the clams, definitely add them to the noodles, the juice adds a lot of flavour!

      Reply

  4. Zeta — May 19, 2011 @ 10:57 pm

    thank you for the recipe.
    i cooked the dish with my boyfriend and we simply love it! SGD$24 for 3 person (including his mum’s share). we throw in mango clams, prawns and white clams..
    really very nice.

    Discovered this cheap & fruity white chadronnay (La Terre) at just SGD$12/bottle.
    will definitely cook this more frequently.

    Reply

    • wiffy replied: — May 20th, 2011 @ 11:40 am

      mango clams? sounds interesting!

      I bought cheap white wine for cooking whenever there’s a sale at the supermarket. Also along the range of S$12. btw, I think fruity is usually more suitable for cooking desserts because it is sweet. If you can, next time try dry white wine and you may find the flavour more complimentry for vongole ;)

      Reply

  5. Serene — May 25, 2011 @ 3:35 am

    Hi, I super love your blog cos it really helps me alot cos I am a Noob too when it comes to cooking.

    Can I ask you what kind of white wine I should be using for this dish? cos me and my partner are not really drinkers of white wine, and the usage is only half a glass.

    So I wonder if I should use buy a bottle just to cook this dish?
    Wuhahahah

    Reply

    • wiffy replied: — May 25th, 2011 @ 2:28 pm

      since you guys are not really wine drinkers, I think you can omit the wine. The aroma is subtle. But if you are buying, try to get dry white wine that is not the fruity or sweet type :)

      Reply

  6. juhuacha — May 26, 2011 @ 3:26 pm

    Thanks for yr cooking tip. My spaghetti is either too hard or soft. I could never get the texture right. Will try again.

    Reply

    • wiffy replied: — June 2nd, 2011 @ 3:49 pm

      Usually I follow the timing indicated in the package and off the stove once the timing is up. It usually don’t look cooked but it is, perfectly al dente – slightly hard with a bite :)

      Reply

  7. Maureen — June 2, 2011 @ 3:18 pm

    For the garlic clove.. Hmmm can just use chopped garlic? Or do I really have to remove it from pan after that?

    Reply

    • wiffy replied: — June 2nd, 2011 @ 3:32 pm

      To me, cooking should be flexible. so if you prefer to, I think it’s fine to use chopped garlic too :)

      Reply

  8. Cherry — June 7, 2011 @ 6:28 pm

    May i know the brand of olive oil you used? Thanks!! :DD

    Reply

    • wiffy replied: — June 9th, 2011 @ 1:13 pm

      I buy any brand that’s on sale on NTUC … usually I buy Borges but other brands will do too :)

      Reply

  9. Grace — June 14, 2011 @ 1:39 pm

    Hi wify, after I drain the clams from salted water, you mentioned to put in pot with nothing else and put on stove for few minutes till open. The heat to on small heat or big heat?

    Reply

    • wiffy replied: — June 17th, 2011 @ 1:04 pm

      Use medium high heat. Cover with lid, and they should all be open within minutes. Hope this helps.

      Reply

  10. Sonia aka Nasi Lemak Lover — June 18, 2011 @ 8:56 pm

    I just ate a similar seafood spaghetti in Bangkok recently, look at this, inspire me to try this out at home.

    Reply