Spaghetti alle vongole is one of my all-time favourite pastas. Theres something about the depth of flavour you can achieve from just a few simple ingredients.
Speaking of summer, this time last year I was in the south of France and was making vongole with the boys pretty much every day. We would hit the local supermarket in Cap Ferrat, pick up some fresh clams and then run it in the kitchen again and again. Shoutout to DK!
It was after all this testing we began to really hone-in-on the technique and after many iterations, we landed on a version that ticked all the boxes.
In today’s recipe, I’m going to share a version that incorporates lots of tips and tricks we learnt along the way + most importantly, how to create the perfect creamy emulsion using the clam sauce, starchy pasta water and olive oil.
If you’re cooking for friends this summer, look no further. This one’s a winner.
A few things to know before you begin:
Fresh clams only: Use fresh not frozen for a cleaner, bolder flavour profile.
Purge your clams: Cold salty water draws out any sand, grit or impurity. More on this later.
Clam stock: Par cook the pasta in the stock. More flavour, more starch, better emulsion. I’ll show you how to make the stock in no time at all.
Clam liquor: Finish cooking your pasta in this beautiful sauce base.
B&B: Bottarga and breadcrumbs will give you the ultimate, elevated finish.
Serves 2 generously.
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