Spaghetti Vongole

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 1 Cook: 20 min

Ingredients

Spaghetti for 1
Clams 20
White wine 50ml
Olive oil 1 tsp
Onion 1/2
Garlic 1 clove
Dried chilli 1/2
Anchovy paste 1 tsp
Vegetable consomme 1/2 tsp
Spring onions if you like

Method

1
Remove the sand from the clams an hour or two before cooking.
2
Fry the finely chopped onion and garlic in olive oil on medium heat. If you don't like the smell of garlic, use it whole then remove it.
3
Finely chop the dried chilli. Start cooking the pasta and add the clams to Step 2. Steam with white wine.
4
The clam shells will start to open after 3 minutes. Turn off the heat when they are all open. Add the chilli, anchovy paste and consomme then the cooked pasta and mix thoroughly before serving.

Tips & Note

The pasta will absorb the vongole sauce so cook the pasta a minute or so less than the packet instructions. It will be just right when you serve. You can sprinkle finely chopped spring onion or parsley over the top. If you add 1 tsp soy sauce right at the end, it will give it a very Japanese flavour.

Spaghetti Vongole

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 1

Cook: 20 min

Ingredients

Spaghetti for 1
Clams 20
White wine 50ml
Olive oil 1 tsp
Onion 1/2
Garlic 1 clove
Dried chilli 1/2
Anchovy paste 1 tsp
Vegetable consomme 1/2 tsp
Spring onions if you like

Spaghetti Vongole

Recipe ID :939 Posted on 02 AUG 2015

Serves 1

Cook 20min
views 2,492
printed 159

saved 3

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

Share

Ingredients

Print Ingredients Email Ingredients
for 1
20
50ml
1 tsp
1/2
1 clove
1/2
1 tsp
1/2 tsp
if you like

Method

Cook
20min
1
Remove the sand from the clams an hour or two before cooking.
2
Fry the finely chopped onion and garlic in olive oil on medium heat. If you don't like the smell of garlic, use it whole then remove it.
3
Finely chop the dried chilli. Start cooking the pasta and add the clams to Step 2. Steam with white wine.
4
The clam shells will start to open after 3 minutes. Turn off the heat when they are all open. Add the chilli, anchovy paste and consomme then the cooked pasta and mix thoroughly before serving.

Tips & Note

The pasta will absorb the vongole sauce so cook the pasta a minute or so less than the packet instructions. It will be just right when you serve. You can sprinkle finely chopped spring onion or parsley over the top. If you add 1 tsp soy sauce right at the end, it will give it a very Japanese flavour.

HOME
midnight kitchen
I’ve got 133 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
Mojama, Endives (chicory), Sliced almonds, Rocket, Capers, Olive oil
HOME
I made this with smoked mackerel, corn and broccoli - it will definitely warm you up.
Potatoes (medium), Butter, Bacon rashers, Onion (medium), Sweetcorn, Broccoli, Smoked mackerel fillets, Stock granules (fish or vegetable), Milk
HOME
This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.
Monkfish, Scallops, Bordier seaweed butter, Flour and potato starch, Black truffle, Pesto, Olive oil, Mashed potato, Milk, Warmed vegetables, Salt & pepper
HOME
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds
HOME
A typical summer sweet in Japan. It's easy to make using tinned aduki beans and it's ready in 2 hours.
Agar powder, Water, Brown sugar, Tinned aduki beans, Salt
HOME
A traditional recipe taught to me by a chef, so it's got to be good!
Salmon, haddock, or any seafood, Onions, New potatoes, Garlic, Coriander bunch, Scotch bonnet chilli peppers, Milk, Butter, Egg, Cheese (grated), Vegetable oil, Lemon juice, salt & pepper
HOME

Similar Recipe

Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
So quick and delicious - easy haddock pasta with a Japanese twist!
Smoked haddock , (undyed, so not yellow), Garlic, Onion, Leek, Green peas, Olive oil, Soy sauce, Sake, Spaghetti, Nori sheets
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
Patricia
HOME
A double hit of smoked seafood - delicious!
Tinned smoked oysters, Tinned smoked mussels, Garlic, Dried chilli, Rigatoni, Parsley, Salt (for the pasta water)
Patricia
HOME
This is a failsafe recipe, adding simple vegetables and tinned tuna.
Pasta, Chinese leaves bunch, Flour, Vegetable stock granules, Milk, Tinned tuna, Salt & pepper
Season a tinned pressed cod roe to make this very Japanese recipe - no cooking required but delicious.
Tinned pressed cod roe, Dashi stock concentrate, Mirin, Pasta, Shiso herbs or spring onions, Nori sheet, Butter or margarine, Salt, pepper, lemon

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.