Wednesday, March 13, 2013

Recipe of the Week: Spaghetti alle Vongole

We used to have a very cool seafood store in town. The owner was really nice, ran his business ethically, and provided this community with fresh, sustainably harvested seafood at reasonable prices. He knew all the fishermen (in Alaska) who provided his fish. He also knew how severely allergic I am to farm-raised seafood so I always felt safe getting our fish from him. But the store is under a different ownership now and Zach and I no longer shop there. Instead, we're trying out I know the idea of ordering seafood online is a strange one. We're still learning to get used to it! And so far, everything we've got from Vital Choice has arrived in tip-top shape. I bought us some manila clams a couple of weeks ago, and finally found a recipe to use them in. 

Spaghetti alle Vongole is an easy to prepare dish with a big flavor. I didn't have spaghetti on hand so I substituted with some fusilli col buco instead. But otherwise, I stuck to a pretty standard vongole recipe.

6oz spaghetti
4 tbsp extra virgin olive oil, divided
3 cloves garlic (thinly sliced, not minced)
1 tsp crushed red pepper flakes
1/2 cup white wine
2lb Manila clams
2 tbsp chopped flat-leaf parsley

Cook pasta until 2 minutes before tender. Drain, reserving 1/4 cup of pasta cooking water.
Cook garlic and red pepper flakes with 2 tbsp oil in a large skillet over medium heat until fragrant.
Add wine and clams, increase to high heat.
Cover skillet and cook until clams open. Remove clams to a clean bowl.
Add 1/4 cup of reserved pasta water to skillet and bring to a boil.
Add pasta and cook over high heat until al dente.
Return clams (and any juices from the bowl) to skillet. Add fresh parsley, and toss to combine.
Remove skillet from heat and drizzle with remaining 2 tbsp of oil.
Serve and enjoy!

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