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 6,437
printed 285

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 176 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Serve doused in sweet vinegar.
Yam, Wakame seaweed, Vinegar (in water), Sugar
HOME
Smoked cod roe is sold at high-end supermarkets next to smoked salmon. You can use it to make Japanese tarako.
Smoked cod roe, Dashi pack, Sake, Salt, Soy sauce, Sugar, Mirin, Cayenne pepper, yuzu
HOME
Use fat free yogurt instead of a cream sauce - it's low-calorie and super easy to make with everyday ingredients.
Pasta, Fat free yogurt, Vegetable stock granules, Tinned marrowfat peas, Ham slices, Salt & pepper
HOME
A dish for blue cheese lovers. The sharp kick from the cheese, sour tomato and bitter rocket makes this dish so appetising.
Pasta, Danish Blue cheese, Tomato puree, Rocket
HOME
An really great idea for a canape - simply place minced prawns on a lotus root and pan fry!
Prawns (uncooked), White fish, Lotus root, Egg white, Potato starch, Mirin, Salt, Soy sauce, Vegetable oil
HOME
This is a side dish that can be made in 5 minutes. Its fresh crunchiness and umami of the salty seaweed will stimulate your appetite! It's less than 25kcal for 100g (one person's serving), so it's ideal for those who are dieting.
Beansprouts, Cucumber (7cm), Kombu seaweed
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
The tinned cod roe is quite large, so this is another way to use this wonderful ingredient. It goes well with pasta, try it and see.
Long pasta, Cod roe (200g tinned), Milk, Creme Fraiche, Cayenne pepper, Dashi broth (concentrated), Anchovy paste, Parsley, Nori seaweed
A delicious pasta full of mixed seafood.
Frozen mixed seafood, Olive oil, Shallot, Garlic, Butter, Dried chilli, Fish stock cube, Spaghetti
JPGR Hot
HOME
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
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
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME