Striker Chef's Classic One-Pan Vongole Pasta

• 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 🍳

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.

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.