So I was looking through my drafts and found this post that I started back in January 2016! All the photos you see were already uploaded and organized… so how lazy was I???
Vongole is one of Orion’s all time favourite dishes. Whenever we are at a restaurant, he has to order it and when we are at home, he requests it. He’s very lucky that we live next to a grocery store that sells fresh seafood so his cravings are always satisfied. In truth, I also don’t mind making this for him as it’s super easy to make and requires very few ingredients. Usually I have everything but the clams on hand.
The recipe I used was from The Food Lab cookbook by Kenji Lopez-Alt. I was hoping to find the recipe from the Serious Eats website but I couldn’t find a comparable recipe to the one in the book so I’ll regurgitate some of the directions from the book here.
– 2 pounds of manila clams*
– 6 tablespoons of olive oil
– 12 cloves of garlic (4 smashed, 4 thinly sliced, 4 minced)
– 1/2 teaspoon red pepper flakes
– 1/2 dry white wine
– 2 tablespoon butter
– 4 servings of pasta
– 1/4 chopped fresh parsley
– 2 teaspoons grated lemon zest
– 1 tablespoon lemon juice
– black pepper
* To get rid of the sand in the clams, place into a large bowl and fill with cold water. With your hands, agitate the clams by stirring them quickly in a circular motion. Pour water out and repeat 3 to 4 times or until the water starts running clear.
- Bring a large pot of salted water to boil.
- In a deep pan, heat oil and the smashed garlic cloves over medium high heat. When the garlic is sizzling, reduce heat down to medium low. Keep sizzling until garlic is golden brown, discard the smashed garlic.
- Return heat to high heat. Add sliced garlic and red pepper flakes and cook and stir until the garlic begins to turn pale golden brown. At this point, add the minced garlic and cook until fragrant, about 30 seconds.
- Add clams, butter, and wine into the pan, cover, and cook. Shake the pan occasionally until the clams open, about 6 minutes).
- Once the clams are cooked (shells are opened, discard any clams that do not open), transfer the clams into a bowl. Leave the sauce in the pan and remove from heat.
- Cook the pasta in the boiling water until it is about 80% cooked, fully softened but with a slight bite. Transfer the pasta into the sauce. Return pan to medium heat. Mix the pasta until the pasta is fully cooked and sauce is absorbed. If needed, add a little bit of pasta water to loosen the sauce.
- Stir in the claims, parsley, lemon zest, and lemon juice. Season to taste with salt and pepper and serve!