A Naples classic, we've added a light tomato sauce to a traditional bianco (white) Spaghetti Alle Vongole.
500g spaghetti or linguini
2 tbsp robust extra virgin olive oil
1 tbsp Butter olive oil (or 2 tbsp unsalted butter)
1 tbsp Garlic olive oil
1 sweet red pepper, trimmed and sliced vertically in thin strips
2 cans clams (142g), rinse clams to remove any grit, reserve juice (about 1/2 cup)
8 cocktail tomatoes, quartered
1/4 cup quality Pasatta tomato sauce
1/2 cup fresh Parmesan, grated
Fresh basil or parsley for garnish
2 tsp Kosher salt (for pasta water); 1 tsp for sauce
1/2 tsp freshly ground pepper, to taste
Place pasta in large pot of salted boiling water. Cook according to package directions until al dente. Drain, reserving 1/4 cup of pasta water. Return cooked pasta to pot along with pasta water. In a large saute pan, on medium-high, place EVOO and Garlic olive oil. When shimmering, add peppers, tomatoes, salt and Passata. Cook for 5 minutes. Add clam juice and bring to gentle boil. Reduce heat to medium-low. Cook for 5 minutes, stirring occasionally until thickened. With tongs, add pasta to sauce with any remaining pasta water that cling to noodles. Add Butter olive oil (or butter).
Stir vigorously and cook for 5 to 7 minutes until sauce is thickened. Turn off heat and stir in clams. Stir until combined. Add pepper to taste. Garnish with Parmesan and fresh parsley. Serve immediately with olive oil for drizzle.
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