Spaghetti Vongole

March 31st, 2011

It’s my first time to cook Spaghetti Vongole. I didn’t Google any recipes before I decided to cook this so I had to deviate from the way this is usually cooked.

Spaghetti Vongole

Recipes I found usually have parsley but I got none. It also calls for white wine which I also had none.

The clams need to spit the sand. To do so, put the clams in a deep bowl, pour water and add salt. Leave the clams there for 2 – 3 hours. Clams that did not close need to be discarded. I didn’t have enough time to do this, I only had an hour to put the clams in the water-salt solution.

My version:

  1. Cook pasta according to instructions.
  2. Heat olive oil and a bit of butter.
  3. Saute onions and brown garlic.
  4. Put in the clams once the onions are caramelized and the garlic slightly browned. Cover and cook for several minutes.
  5. Put a  few dashes of Italian herbs, dry pepper flakes and a pinch of salt when the clams start to open.
  6. When done, pour the sauce in the pot with pasta and toss.
  7. Pour the pasta in the deep pan with the clams.
  8. Serve hot.

The pasta even if it looks pale, is tasty and the smell is lovely, like the clean smell of the sea. The smell was duly approved by the official “nose” of the house: the eldest daughter.

The son said the pasta smelled like those being served in the restaurant. Woot!

The clams can be bought at the wet market for PhP25.00 half a kilo.

5 Responses to “Spaghetti Vongole”

  1. J Says:


  2. KK Says:

    Sarap niyan Teacher Julie!

  3. admin Says:

    surprisingly, masarap nga, kasi tipong tastes like the sea, kahit walang sauce, flavorful pa din ang noodles :)

  4. maiylah Says:

    hi, T. Julie
    …medyo nalito lang ako with #6..what sauce did you use?
    …fave ko ung clams/bivalves and that’s why when we eat at Burgoo i always go for their Linguini with Clams dish. :)
    …yumm, uwi kami sa probinsya sa Holy Week and i hope i’d get my fill of clams during our more-than-a-month long vacation! 😀

    happy Monday!

  5. admin Says:

    yung pinakasabaw nung sa clams na pina-open, from the butter and olive oil at yung water from the clams. wala akong sauce ginamit :)

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