Pasta vongole is a traditional dish that originated along the Amalfi Coast in Italy, and it is a perfect pasta dish for warm summer days. While some traditional recipes call for canned clams, most chefs believe that provide a flavor and texture that is far superior to canned ones. Pasta vongole is only as good as its ingredients, so using the freshest seafood possible is a must.
Instructions
Make Pasta Vongole
1. Scrub and clean the fresh clams, remembering to discard any that are already open. These are not safe to eat. Drizzle the clams with lemon juice, and allow clams to marinate for 1 hour in the refrigerator.
2. Combine the white wine and fish stock in a small pot. Keep this mixture over a low flame so it will be warm when added to the recipe. Adding cold liquids to hot food will slow cooking.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and clams and cook for 2-3 minutes.
4. In a large pot, begin to boil water for the pasta.
5. Add the shrimp, squid, and mussels to the frying pan and cook for an additional 2-3 minutes. Add another tsp. of olive oil if needed.
6. Add the white wine and fish stock to the frying pan slowly. Cover the pan, and bring to a boil. Reduce the heat once the liquid boils, and simmer for 7-9 minutes.
7. Add the pasta to the boiling water and cook for 7-9 minutes.
8. Plate the pasta and spoon the sauce over it. Sprinkle the chopped tarragon leaves over the top.
Tags: cook minutes, fish stock, fresh clams, Make Pasta, Make Pasta Vongole
