Join me in exploring a delightful fusion of flavors with my Vongole Clam Pasta! Crafted with love, this recipe combines traditional Italian vongole pasta with a Japanese touch, featuring fresh clams, garlic, butter, red pepper, and a touch of Japanese inspired seasonings! It’s my go-to dish for a quick and delicious meal that never fails to satisfy cravings!
Table of Contents
Why I Love This Recipe
I’ve poured my heart into crafting a recipe that hits all the right notes for me, and that’s my Vongole Clam Pasta! This Japanese-inspired dish infuses traditional Italian vongole pasta with an Asian twist, featuring fresh clams cooked in a light wine sauce, served atop al dente spaghetti or linguine! What sets this recipe apart is its rich flavor profile, reminiscent of Japanese spaghetti restaurants, making it perfect for anyone craving a seafood-packed meal bursting with briny goodness!
Inspired by the flavors of my Mixed Seafood Pasta, I’ve added the broth base from my White Wine Steamed Manila Clams to create a more flavorful dish like the ones you find at Japanese restaurants! So if you’re ready to elevate your pasta game with a touch of Japanese flair, dive into this dish and experience flavors that will leave your taste buds tingling for more!
Ingredients
Ingredients
- Clams – de-gritted manila or littleneck clams.
- Garlic – freshly chopped.
- White Wine – dry white wine. Good choices are Chardonnay and Pinot Grigio.
- Butter – salted or unsalted.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Black Pepper – ground.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Dried Seaweed– shredded dried seaweed used for garnish.
- Spaghetti – your preferred linguine or spaghetti of choice.
🦪 Clam Note
Live Manila clams are the top choice due to their flavor. Littleneck Clams are a suitable alternative. For convenience, use clams that have already been purged of sand from the store.
Directions
Step 1 Add salt to a large pot of boiling water and cook traditional pasta such as linguine per instructions on the packaging for al dente. Drain the water out and serve in a bowl.
♨️ Boiling Spaghetti Pro Tip
For perfect spaghetti, remember to add a Pinch of Salt to the boiling water and use a Spacious Pot for even cooking.
🍝 Spaghetti Pro Tip
Ensure that the spaghetti or pasta you’re using is Thoroughly Drained of any cooking water, as excess water can dilute the cream sauce, affecting the dish’s overall consistency and flavor.
Step 2 In a large saucepan, melt butter with garlic under medium-high heat. Once melted, stir in white wine, soy sauce, black pepper and red pepper. Bring to a boil to let the alcohol evaporate.
🦪 Flavoring Pro Tip
For an extra boost of flavor in your broth, consider incorporating a 1-2 tbsp of Bottled Clam Juice.
Step 3 Next add in clams, cover, and cook until opened, around 2-4 minutes. Once cooked transfer the clams and sauce on top of spaghetti
🌿 Garnishing Pro Tip
Garnish your dish with Fresh Parsley or Dried Seaweed.
🍽️ Serving Note
After cooking, Discard Any Clams That Remain Closed, ensuring a safe dining experience.
Recipe Variations
Utilize the same cooking technique outlined in this recipe, but instead of using clams, coat your spaghetti with tarako roe to create a Tarako Spaghetti variation.
Pairing Recommendations
To complement this clam pasta, consider serving it alongside light and refreshing Japanese side dishes like my Japanese Cucumber Salad or Hiyashi Wakame Seaweed Salad. Pairing these salads with a bowl of Clam Miso Soup completes the meal with a delightful Japanese seafood-inspired spread!
Frequently Asked Questions
Can I use frozen clams instead of fresh ones?
While fresh live clams are ideal for the best flavor and texture in this recipe, if they're not available or out of season, you can use precooked frozen clams as a substitute. However, remember to reduce the cooking time accordingly to prevent overcooking them.
What type of white wine should I use for the sauce?
For the sauce in this recipe, any dry white wine will do the trick.
How do I know when the clams are cooked properly?
Live clams will open up when they're done cooking.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator, where it will remain fresh for 3 to 5 days.
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Watch How To Make It
Vongole Clam Pasta
Ingredients
- 4 oz Spaghetti
- 1 lbs Clams or clams of choice
- 4 Cloves Garlic
- 2/3 Cup Dry White Wine
- 3 tbsp Butter
- 1 tsp Soy Sauce
- 1/8 tsp Black Pepper
- 1/8 tsp Togarashi optional
- 1/2 tsp Shredded Dried Seaweed optional garnish
Instructions
- Gather all the ingredients.
- Cook spaghetti per package instructions. Strain spaghetti of choice of all water and serve in a bowl.
- Next, finely chop garlic into thin slices and use kitchen sheer to cut optional dried seaweed into shreds.
- In a stovetop pot, add garlic and butter on high heat. Mix around the butter until completely melted. Next add white wine, soy sauce, and black pepper. Bring broth to boil then reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
- After 2 minutes, add clams and cover. Cook until all the shells open up, about 2-4 minutes.
- Sprinkle optional red pepper and transfer clams on top of spaghetti. Pour the sauce to liking (we used ~6 tbsp) and garnish with shredded dried seaweed. Note – if some clams do not open during the cooking process, discard them and DO NOT consume.
Nutrition
