Easy Pasta Alle Vongole
Briny, bright, and full of coastal Italian flavor, this Easy Pasta Alle Vongole features tender clams tossed with garlic, white wine, herbs, and pasta for a simple yet elegant seafood dish that comes together in minutes.
Servings: 4
Ingredients
- ⅓ cup extra-virgin olive oil
- 6-8 large garlic cloves minced
- 1 teaspoon dried chili flakes
- ¼ teaspoon kosher salt
- 1 cup dry white wine, or chicken broth
- 3 lbs cockles, or little neck clams
- 2 tbsp unsalted butter
- 2 tablespoons fresh lemon juice
- 1½ cups Fregola, or pearl couscous
- 3½ cups water
- ¼ cup fresh parsley chopped
- ¼ cup fresh chives finely chopped
Instructions
- Clean the clams. First, check for any cracked or already open shells. Give their shells a light tap. If any cockles stay open after you tap them, discard them.
- Put the cockles in a large colander and rinse them thoroughly under cold running water. Give them a quick shake to help release any loose sand. If you have a bristly brush, you can use it to gently scrub the clam shells
- Fill a large bowl with cold water and add 3 tbsp of salt. Add the cockles, cover with a dishcloth and place them in a dimly lit corner. Let them soak for 20 to 30 minutes. As they sit, they will naturally expel sand and grit.
- If the water looked very cloudy, repeat the soak once more.
- After soaking, lift the cockles out of the water with your hands or a slotted spoon to avoid dumping the sand that settles at the bottom back over the cockles.
- Give them one last quick rinse under cold water and drain well.
- Cook the clams. Add the olive oil to a deep 11-inch skillet. Over medium-high heat, heat the olive oil.
- Add the garlic, chili flakes, and salt. Cook, stirring until golden brown, about 3 minutes.
- Add white wine and let it cook for 2 minutes to let the alcohol smell burn off.
- Next, add the clams and cover with a fitted lid. Let them cook for 5 to 8 minutes or until all the clams have opened. Remove the clams from the pan and set aside. I like to pull the clams out as they open, so they don't overcook.
- To the same pan, add the butter, lemon juice, and 3½ cups of water. Raise the heat and bring to a low boil.
- Cook the pasta. Add the fregola to the pan. Cook the fregola until al dente, about 8 to 10 minutes. Stir occasionally to make sure the pasta doesn't stick.
- While the pasta cooks, remove ¾ of the clams from their shells and set aside.
- Once the pasta is cooked and has absorbed most of the water, turn off the heat and stir vigorously with a wooden spoon.
- Turn off the heat, add the parsley, chives, and shelled clams, and toss once more. Top with remaining shelled clams, and serve immediately.
Nutrition
Calories: 640kcal | Carbohydrates: 73g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 166mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 10mg
