MARTHA'S SPAGHETTI ALLE VONGOLE
Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
- Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
- Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
- Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.
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Phenyo Setsiba
[email protected]To die for!
haley_ spartxuas
[email protected]Amazing!
Yehya Iskandar
[email protected]Yum!
Frank Guterson
[email protected]I liked it!
Familia Lee
[email protected]It was okay.
Isaiah Ngetich
[email protected]Could be better.
Nandy Pharidah
[email protected]Not my favorite.
ravi kumara
[email protected]Meh.
Charelle Templeton
[email protected]The spaghetti alle vongole was a disappointment. The clams were overcooked and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Ludwe
[email protected]This spaghetti alle vongole was a bit too salty for my taste, but overall it was a good dish. The clams were cooked well and the sauce was flavorful. I think I would try using less salt next time.
tanyaradzwa chivu
[email protected]I love this recipe! The spaghetti alle vongole is always a crowd-pleaser. The briny clams and the tangy sauce are a perfect combination. I usually add a bit of extra garlic and red pepper flakes to give it a little kick.
peter maher
[email protected]This recipe was easy to follow and the results were amazing. The spaghetti alle vongole was flavorful and delicious. The clams were cooked perfectly and the sauce was rich and creamy. I will definitely be making this again.
Joj miya123
[email protected]Made this for dinner tonight and it was a hit! The sauce was so flavorful and the clams were cooked perfectly. I added a bit of extra white wine and it really brightened up the dish. Will definitely be making this again soon.
MWAAL LOOSE
[email protected]Wow! This spaghetti alle vongole was absolutely delicious. The clams were plump and juicy, and the sauce was flavorful and light. The pasta was cooked perfectly and the overall dish was simply divine. I will definitely be making this again and again.
Hasoo Malik
[email protected]This spaghetti alle vongole was a delightful culinary journey! The briny clams and the tangy sauce came together beautifully, creating a symphony of flavors that danced on my palate. The pasta was perfectly cooked, with a slight al dente bite that ad