Kim Milan's Vongole Spaghetti
A 1st-person authentic vongole pasta recipe that reduces the clam broth until it clings to the noodles, infusing them with deep savory flavor, and finishes with an emulsion.
Ingredients needed 1 servings
Recipe
Cooking tips
- To prevent any sand or grit from the clam shells, always strain the steamed broth through a fine-mesh sieve before using.
- Cooking the pasta in the clam broth rather than plain water allows the deep umami of the clams to fully permeate the noodles.
- In the final step, adding olive oil and shaking the pan vigorously to create a mantecare (emulsion) ensures the sauce clings to the pasta instead of separating.
Recommended for
- Those who want a clean yet deeply savory authentic vongole pasta with the rich umami of clam broth.
- Those who want to recreate the taste of a high-end Italian restaurant pasta with minimal ingredients.
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