Mafaldine alle Vongole
Mafaldine alle Vongole Recipe
Spaghetti alle Vongole, or spaghetti with clams, is a classic Italian dish that beautifully showcases the flavours of fresh seafood and simple ingredients. This dish is perfect for a light yet satisfying meal, and it's surprisingly easy to prepare. Here’s how to make this delicious, authentic Italian dish at home.
Ingredients
Mafaldine: 400g (14 oz)
Clams (Vongole): 1 kg (2.2 lbs), cleaned and scrubbed
Olive Oil: 4 tablespoons
Garlic: 4 cloves, thinly sliced
Dry White Wine: 1 cup
Red Pepper Flakes: 1/2 teaspoon (optional, for a bit of heat)
Fresh Parsley: 1/4 cup, chopped
Salt: to taste
Black Pepper: to taste
Lemon: 1, for serving
Instructions
Step 1: Prepare the Clams
Clean the Clams: Rinse the clams thoroughly under cold water. Discard any clams with cracked shells or that do not close when tapped.
Soak the Clams: Place the clams in a bowl of cold water with a tablespoon of salt. Let them soak for about 20-30 minutes to expel any sand. Drain and rinse again.
Step 2: Cook the Spaghetti
Boil Water: Bring a large pot of salted water to a boil.
Cook Spaghetti: Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
Step 3: Prepare the Sauce
Heat Olive Oil: In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Sauté Garlic: Add the sliced garlic and red pepper flakes (if using). Sauté until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Add Clams: Add the cleaned clams to the pan and pour in the white wine. Increase the heat to high and cover the pan. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.
Step 4: Combine and Serve
Add Spaghetti: Add the cooked spaghetti to the pan with the clams. Toss everything together to combine.
Add Pasta Water: If the sauce seems too dry, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Season: Season with salt and black pepper to taste.
Add Parsley: Stir in the chopped parsley.
Serve: Serve the spaghetti alle vongole immediately, with lemon wedges on the side for squeezing over the top.
Tips for Success
Fresh Clams: Always use the freshest clams possible for the best flavor.
Pasta Cooking Water: The starchy pasta water helps to bind the sauce and gives it a silky texture.
Timing: Have all ingredients prepped and ready to go before you start cooking, as the dish comes together quickly.
Enjoy your homemade Spaghetti alle Vongole with a glass of chilled white wine, and savor the taste of coastal Italy right at your table! Buon appetito!
Reasons to Use Mafaldine Pasta
Mafaldine, also known as Reginette or Mafalda, is a unique and versatile type of pasta that offers several advantages in various dishes. Named after Princess Mafalda of Savoy, its distinctive ribbon shape with ruffled edges makes it a delightful addition to many recipes. Here are some compelling reasons to use mafaldine pasta in your culinary creations:
1. Unique Shape and Texture
Distinctive Appearance
Mafaldine’s wide, flat ribbons with wavy edges make it visually appealing. Its unique shape adds an elegant touch to any dish, making it suitable for both casual meals and special occasions.
2. Excellent Sauce Retention
Holds Sauce Well
The wavy edges of mafaldine pasta are perfect for holding onto sauces. This makes it an excellent choice for dishes with rich, thick sauces that need a pasta capable of capturing and holding onto the flavors.
Ideal for Creamy and Chunky Sauces
Whether you're making a luxurious carbonara or , a robust Bolognese, or a chunky vegetable sauce, mafaldine can handle it all. Its shape ensures that the sauce clings to the pasta, providing a balanced taste in every bite.
