(Shell)fish: pasta with clams (Pasta alle vongole) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 300) by Samin Nosrat

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Accompaniments: Blanch: greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on August 02, 2023

    Made the pasta alle vongole with mussels and fresh linguine. It was very good and a definite make-again. I would skip the saffron next time as it got lost in the dish. This made enough sauce for 2 people, I would double the recipe for 4. We left the shells on the mussels instead of shucking them as the recipe calls for.

  • peaceoutdesign on February 21, 2023

    This was the best pasta alle Vongole yet. I used only smaller clams so I didn't chop them up but I did remove them from the shells and left a few to top the pasta with. I used all the liquids including some bottled clam juice I had. I think what makes this so tasty and thick is finishing the pasta in the pan. It definitely absorbed some of the flavor and the sauce hung to the pasta rather than just the pasta swimming in it. You could easily use canned clams. My red pepper flakes were very potent, I loved it but it was spicy for others.

  • Apepin on February 13, 2022

    Delicious! I used all littlenecks and added some fresh chopped clam meat. I used the liquid from the clam meat while cooking the onions. It took 3 water changes to purge my clams.

  • metacritic on September 04, 2020

    This dish sings. I adore this cookbook and so far this is the standout recipe (alongside it's variation with sausage). Serve this dish and those with you will sigh, with contentment but also a sense of discontent, knowing they have never encountered its equal. I don't believe that the dishes I've had on the Amalfi coast quite approach this level, though I can't wait to try this with real Sorrentine lemons.

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