top of page
thewellnessforlife

Bucatini alla Vongole: A Delightful Seafood Pasta Dish

Today, I'm excited to share with you a timeless classic from the coastal regions of Italy: Bucatini alla Vongole. This pasta dish combines the richness of perfectly cooked al dente bucatini with the briny sweetness of fresh clams, all bathed in a delicate white wine and garlic sauce. Let's dive into this Mediterranean delight!




Bucatini alla Vongole, or white clam pasta, is a beloved dish that showcases the freshest seafood and the simplicity of Italian cuisine. The star of this recipe is the vongole, or clams, which infuse the dish with their natural flavors, creating a taste that is both delicate and satisfying.

The first step in preparing this dish is to source the freshest clams available. Look for small, sweet clams, such as Manila or littleneck clams, as they tend to have the best flavor and texture. Once you have your clams, make sure to clean them thoroughly, discarding any clams that are open or cracked.


Recipe

Ingredients

  • 12 ounces (340g) bucatini pasta

  • 2 pounds (900g) fresh clams, cleaned

  • 4 tablespoons extra-virgin olive oil

  • 4 cloves garlic, minced

  • 1/2 teaspoon red pepper flakes (adjust to taste)

  • 1/2 cup (120ml) dry white wine

  • 1/4 cup (60ml) clam juice (optional)

  • 1/4 cup (60ml) fresh parsley, chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste


Directions

  1. Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside.

  2. In a large skillet or deep pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant and golden.

  3. Increase the heat to medium-high and add the cleaned clams to the pan. Pour in the white wine and clam juice (if using). Cover the pan and cook for 5-7 minutes, or until the clams open up. Discard any clams that do not open.

  4. Using a slotted spoon, transfer the clams to a bowl, leaving the flavorful liquid in the pan.

  5. Add the cooked bucatini pasta to the pan with the reserved liquid, tossing gently to coat the pasta evenly. If the sauce seems too dry, you can add a splash of pasta cooking water.

  6. Add the cooked clams back into the pan, along with the fresh parsley. Give it a gentle toss, allowing the flavors to mingle for another minute or so.

  7. Season with salt and freshly ground black pepper to taste.

  8. Serve the Bucatini alla Vongole immediately, garnished with additional parsley if desired. Enjoy this seafood pasta dish with a crisp glass of white wine and some crusty bread to soak up the delicious sauce.



2 comentários


Sarah Parker
Sarah Parker
13 de nov.

I’m very excited to inform everyone that I’m completely cured from HSV1&2 recently. I have used Oregano oil, Coconut oil, Acyclovir, Valacyclovir, Famciclovir, and some other products and it’s really help during my outbreaks but I totally got cured from HSV1&2 with a strong and active herbal medicine ordered from a powerful herbalist called Dr. Riaria and it completely fought the virus away my nervous system and I tested negative after 14 days of using the herbal medicine. I’m here to let everyone know that the herpes virus has a complete cure, I got rid of it with the help of Dr. Riaria and his herbal medicine. Contact him via email: drriaria@gmail.com  or WhatsApp him at +2347010627760.


You can also check his website for…

Curtir

Clara
Clara
12 de fev.

My Name is Clara from Phoenix Arizona I want to share a brave story to the world how Dr Kuda the spell caster who help me when I was having this sickness called Herpes Gential Virus, i was in this situation for 3 years suffering from this disease I went to so many hospitals taking so many treatment there was no improvement in my health insurance portability i was given up I think I can't be cured again until one day when I decided to go through my Instagram and I saw a post about the great spell caster Dr Kuda how is helping so many people to cure their sickness I was so lucky when I see some othe…


Curtir
bottom of page