This is a light pasta dish, radiant with subtle beauty and flavor. The juice of the clams paired with rosé and olive oil creates a lovely, fragrant sauce. The sun-dried tomatoes lend a bright richness to the meal. This is a seafood dish that is easy to prepare and also relatively inexpensive. At my local grocery store, New England clams were $7.99 per pound, so I only spent $6.00 on the clams for this recipe. Clams are a nutrient-rich food, abundant in magnesium, iron, and vitamin C—well worth the investment! Naturally, it pairs well with a glass of rosé, and it is a spaghetti dish that, though simple to assemble, comes across as rather fancy and truly thoughtful.
Blushing Spaghetti Vongole
Adapted from Blushing Spaghetti Vongole from Comfort Food by Jamie Oliver
- Yield: 2 bowls
- 25 minutes
- 3 cloves of garlic, sliced thin
- 12 ripe cherry tomatoes, quartered
- pinch of cayenne pepper, to taste
- ½ bunch Italian parsley, chopped
- 6 ounces dried spaghetti
- 3 tablespoons sun-dried tomatoes in olive oil, minced
- 12 ounces clams (8–10 clams)
- 1 ¼ cup rosé
- olive oil
Set salted water for spaghetti to boil. While you are waiting for the water to boil, prepare all of your produce, as the ingredients will be added in quick succession.
Cook the spaghetti according to the package instructions. When the spaghetti only has about five minutes left, place a large frying pan on high heat. After a minute, add a generous glug of olive oil. Quickly follow with the garlic, tomatoes, and cayenne pepper. Give it a quick stir and then add the clams. After 30 seconds, add the wine. Cover for 1 minute, then remove the lid to watch the clams open and keep an eye on the sauce. Around the time the clams are opening, your pasta should be finished cooking. Drain the spaghetti and add to the pan with the clams and sauce. Combine and sprinkle with the chopped parsley. Drizzle with a little olive oil. Divide into two bowls, making sure to ladle on every last drop of the wonderful sauce. Enjoy immediately!