Cappellini alle Vongole

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VON-go-le (Italian) are Clams that pair well with spaghetti, linguini or any long style pasta. It is one of the most popular Friday night dishes in all of Italy. I have tried the tomato sauce version, and it is fantastic. But many people prefer to take a break from the red sauce and lighten it up with a flavorful and different white wine version. The clams are accompanied by small shrimp and mussles when seasonally available.

 

Cappellini alle Vongole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Original Recipe by: GourmetMariChef. Can be made Gluten Free with any Gluten Free Pasta of your choice.

When buying clams, ask for ice in the bag to keep them fresh. Make sure the clams are closed.

Ingredients

  • 4 large crushed garlic cloves
  • 1/4 c. olive oil
  • one dozen little neck clams
  • 2 tbsp. white wine
  • salt, pepper, 1/4 c. fresh chopped parsley, hot pepper flakes
  • 1 box cappellini
  • Large pot of  salted boiling water for the cappellini

Directions

  1. Thoroughly brush off and clean the clams, making sure all of them are closed. Discard any open ones.
  2. Steam the clams over 1 inch of boiling water for 5 minutes, discarding any that haven’t opened. Set aside saving the steam water from steaming the clams in a small pot.
  3. In a large dutch oven pan, sauté the garlic in the olive oil until translucent.
  4. Lower heat and add in the wine and  ¼ c. of the clam steam water and the clams. Season to taste.
  5. Cook the cappellini al dente according to package directions and drain thoroughly.
  6. In the empty steam pot, place the cappellini on the bottom, and cover completely with the clam sauce and chopped parsley, gently stirring or simply tossing the pot a bit. To give it a little heat, add in the hot pepper flakes.
  7. Serve immediately.

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