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 8,127
printed 335

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!
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
You just need one pot to make a simple Japanese style pasta.
Pasta, Tinned tuna, Pickled plums (umeboshi), Okra, Noodle stock (mentsuyu), Butter or olive oil
HOME
You can use any sweet potato from white, orange or purple but I found purple to be the sweetest. I made this traditional Japanese snack.
Purple potatoes, Sesame oil, Brown sugar, Soy sauce, Vinegar, Water, Sesame seeds
HOME
You can use this versatile sauce with almost anything - add to pasta, spread on grilled chicken or fish or as a dip for crudites...the list is endless.
Spinach, Unsalted nuts, Garlic, Cheese, Salt, Pepper, Lemon or lime, Olive oil
HOME
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
HOME
Flame grilled sweetcorn is the best but you can microwave and pan fry for just as good a result.
Corn on the cob, Soy sauce, Mirin, Water, Butter
HOME

Similar Recipe

Use tinned herrings instead of anchovy and make a delicious hot and spicy puttanesca sauce.
Tinned herrings (in tomato sauce), Tinned tomatoes (small), Celery, Onion, Capers, Black olives, Pepper, Garlic, Dried chilli, Olive oil, Spaghetti, Salt
Marco G
HOME
Use tinned smoked oysters, it's so simple but so delicious you won't believe it!
Spaghetti, Salt, Olive oil, Garlic, Onion (medium), Pancetta or bacon, Dried chilli, Cherry tomatoes, Pepper, Spring onion (optional), Parmigiano reggiano, Tinned smoked oysters
Courgette and prawns are a perfect combination, especially with Parmigiano.
Penne, Courgette, Prawns, Mushrooms, Garlic, Dried chilli, Olive oil, Chicken stock cube, Hot water
KitchenCIB
HOME
Frozen squid is more than good enough.
Tesco prepared squid, Red chilli , Cherry tomatoes, Capers, Anchovy fillets (finely chopped), Garlic, Fresh parsley, Fish sauce (nam pla), Linguine, White wine
Everyone loves this dish, but spicy cod roe is not available here, so we can use the tinned one with chilli pepper.
Princes Cod Roe, Cayenne pepper, Kombu broth, Hot chilli oil, Olive oil, Leek, Sundried chilli (deseeded), Pasta, Salt for the pasta
Tobuchan
HOME
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

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
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