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Try SavoraSpaghetti alle Vongole with Manila Clam Crema
A gourmet take on the classic Spaghetti alle Vongole, featuring sweet Manila clams and a light, flavorful 'crema' made from the pasta's own starch and the clam's natural liquor. This dish skips the heavy cream and butter for a clean, Mediterranean finish that lets the flavors of the sea shine through.
Ingredients
- Spaghetti1 pound
- Manila clams2 pounds
- Garlic4 cloves
- Dry white wine1/2 cup
- Red pepper flakes1/4 teaspoon
- Fresh parsley1/4 cup
- Olive oil1/4 cup
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Rinse the Manila clams thoroughly under cold water. Discard any clams that are open and do not close when tapped.
In a large pot, cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, heat olive oil in a large, wide pan over medium heat. Add the minced garlic and red pepper flakes, and cook until fragrant, about 1 minute, being careful not to burn the garlic.
Add the Manila clams to the pan. Pour in the white wine and cover the pan. Steam the clams until they open, about 5-7 minutes. Discard any clams that do not open.
Remove the clams from the pan with a slotted spoon and set aside. Reserve the clam liquor in the pan.
Bring the clam liquor to a simmer. Add the cooked spaghetti to the pan and toss to coat. Add a little of the reserved pasta water at a time, tossing continuously, until a creamy sauce forms.
Return the clams to the pan. Add the chopped parsley and toss gently to combine.
Season with salt and pepper to taste. Serve immediately.
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