Description
A taste of Sweden with this creamy pasta dish featuring fresh clams, white wine, and a touch of chili. Perfect for a weeknight dinner.
Ingredients
Units
- Spaghetti
- 2 lbs (1000 g) vongole (clams)
- 2 Charlotte onions chopped
- 2 pic garlic chopped
- 1 tsp red chili finely chopped
- 3 tsp extra virgin olive oil
- 2 cups (500 ml) dry white wine
- 1/2 cup (50 ml) parsley
Instructions
- Scrub the vongoles in cold water and let them soak for a few hours to remove sand. Discard any that do not stay closed.
- Peel and chop one onion, chili, and garlic.
- Fry the onions and garlic in oil until soft.
- Pour in the wine and bring to a boil.
- Place the vongoles in the pan, cover, and bring to a boil.
- Cook until the vongoles have opened, approximately 3-5 minutes.
- Remove the vongoles and set aside under plastic wrap.
- Strain the stock and reduce to 3 dl.
- Boil the pasta in salted water according to package directions. Drain, reserving some pasta water.
- Finely chop the remaining onion.
- Fry the onion in oil until soft, approximately 3 minutes.
- Add the stock and parsley.
- Add the pasta and vongoles to the pan. Add some pasta water and simmer.
- Garnish with parsley and serve immediately.
Notes
- For a richer flavor, use a high-quality dry white wine like Sauvignon Blanc or Pinot Grigio.
- If you can’t find vongole clams, substitute littleneck clams or Manila clams. Rinse thoroughly.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The clams may become tougher.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 25
- Cholesterol: 100