Vongole Pasta

A very delicious yet simple clam pasta dish. There are many versions of Vongole online and in many cookbooks. So don’t get yourself confused. The best Vongole Ive’d tasted was at Mamou at the Rockwell Powerplant in Makati. The pasta was cooked to an al dente perfection with very minimal ingredients but executed with flair and finesse. The taste was so clean that you can really savor the freshness of the clams. Pepperoncino is served on the side for those who desire a spicy kick. My version is very similar to that of Mamou’s but if cooked with love would be a league better! Check out the recipe below.

Vongole Pasta

Ingredients:

Linguine pasta, cooked as per package directions
Olive oil
Chopped garlic
Anchovies
Pepperoncino
Tomatoes that have been blanched, peeled and diced
Lemon juice
Lemon zest
Salt and black pepper
White wine
Chopped basil and parsley
Fresh manila clams

First, you must choose a good quality brand of pasta. For my preference, I choose between Barilla and San Remo. Cooking the sauce and the pasta must come at the perfect timing. So ideally, having two burners working at the same time is an advantage.

Boil the pasta in water that has been seasoned with a piece of fish bouillon. This will make the pasta more flavorful. Never put on oil on your pasta while boiling!

Get a pan and heat up some extra virgin olive oil. Saute the chopped garlic and the anchovies. Add the clams and allow the juices to settle then add the tomatoes and white wine. When the pasta is done, add it to the sauce and add the lemon zest, lemon juice, chopped basil and the parsley. The lemon zest will give a totally different flavor profile to this dish. You may season as desired. Pepperoncino (chili flakes)may be served on the side and used as desired.