Main ingredients 🥩
ClamsPastaTomatoesScallionsGarlicFresh BasilWhole PeppercornsWhite WineChili FlakesOlive OilButter
Striker Chef's Classic One-Pan Vongole Pasta
A classic one-pan vongole pasta, perfectly emulsified with the deep, refreshing sea flavor of clams, enhanced by the fragrant aroma of fresh blanched tomatoes and basil.
🙋 Recommended for
- ⭐ Those who want a proper oil pasta where the deep savory flavor of clam broth is perfectly infused into every strand of pasta.
- ⭐ Those looking for a clean, refreshing, yet fragrant traditional Italian pasta that pairs well with wine.
Ingredients needed 🛒1 servings
- Clams (or Manila clams), desired amount
- Pasta, 1 serving
- Fresh tomatoes, 1
- Scallions, 1/2
- Whole garlic cloves, 4-5
- Fresh basil, a handful
- Whole peppercorns, a pinch
- White wine, 50ml
- Chili flakes, a pinch
- Olive oil, generously
- Butter, 1/2 tbsp
Recipe 🍳
- Score the tomatoes with a cross cut, blanch them in boiling water for 10 seconds, then rinse in cold water. Remove the skin and inner seeds cleanly, then dice. Set aside.
- Cut the scallions in half lengthwise and slice thinly. Slice the whole garlic cloves evenly to a consistent thickness to avoid burning and achieve an even color. Stack the fresh basil leaves, roll them up, and thinly slice into shreds.
- Generously coat a pan with olive oil and add the sliced garlic. Sauté over medium heat until a subtle golden color appears, infusing the oil with garlic aroma.
- Add crushed whole peppercorns to maximize the savory flavor, then add the sliced scallions. Use the moisture from the scallions to regulate the pan's temperature and sauté until fragrant.
- Increase the heat to high, add the purged clams and white wine, then cover and cook until the clams open. Once the clam meat is tender, remove them from the pan and set aside.
- In the pan with the rich clam broth, add the pasta directly. Add the hot water used for blanching tomatoes gradually, allowing the pasta to absorb the broth as it cooks.
- When the pasta is cooked to the desired doneness, add the chili flakes. Turn off the heat completely. Add the tomatoes, shredded basil, and a small amount of butter (or oil). Shake the pan vigorously to emulsify the sauce smoothly.
- Return the reserved clams to the pan and toss lightly to coat them with the sauce. Plate the pasta and garnish with fresh basil leaves to finish.
- Blanch tomatoes, remove skin and seeds, then dice. Prepare garlic, scallions, and basil.
- Sauté sliced garlic in olive oil until golden. Add whole peppercorns and scallions, sautéing until fragrant.
- Increase heat to high, add clams and wine, and cook until clams open. Remove opened clams to prevent overcooking.
- Cook pasta in the remaining clam broth until done. Turn off heat, then mix in tomatoes, basil, butter, and clams. Emulsify the sauce thoroughly.
Cooking tips 💡
- Clams can become tough and rubbery if overcooked. Remove them as soon as they open and add them back during the final emulsification step to maintain their tenderness.
- Turn off the heat completely, add a small amount of oil or butter, and shake the pan rhythmically. This helps the broth's moisture and oil to emulsify smoothly, coating the pasta with a glossy, flavorful finish.
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