Monday, November 21, 2011

Spaghetti with Vongole

Who says you need expensive ingredients and top range cookware to produce deliciously exciting food?Spaghetti with Vongole should not be a difficult recipe to dish out in our humble kitchen. You do not need top of the range kitchen ware, raw material. The focus here is technique to dish out a flavoursome pasta dish. All you need is spaghetti, generous portion of vongole especially if you them, lots of garlic thinly sliced and of course oilive oil.
Heat up the pan with oil and add the thinly sliced garlic. When you could smell the aroma of the garlic in the kitchen add white wine to taste. Let the white wine burn off for around a minute and add the Vongole and start tossing. Add more white wine during this time and continue to toss the vongole. Be mindful not to lift the pan off the fire during the tossing motion lossing the heat in the process.

Add a knob of butter and continue to toss the vongole. Add freshly chopped basil and freshly grounded pepper to taste. Finally add pre-boiled, drained spaghetti and allow the spaghetti to be infused with the sweet aromatic juices of the vongole with white wine. Pasta now is ready to served on a plate, drizzle extra virgin oil over the spaghetti and garnish with dry basil or parsly to taste.

Voila, now you have a aromatic plate of tasty, delicious Spaghetti Vongole ready to be served.


  1. I love cooking Vongole too! Such an economic dish to DIY compared to eating out. Well done, Ken!

  2. good posting about Spaghetti with Vongole