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From my childhood memories, one of the big spring events was going clam digging with my family. Since my parents lives in a warm ocean area, clam digging is a popular thing. We drive about 20 mins to a clamming spot, come back home with a full cooler box of clams - my mom cooks them in many ways to serve us and definitely my favorite is the clam pasta (Vongole in bianco).
My mom's version is adding cabbage - around spring time, you can get really nice cabbage - softer leaves and extra sweet flavor pairs beautifully with the clam pasta. It's a fresh taste of spring for me!
Spaghetti alle vongole in bianco
Ingredients (Serving : 2)
*1lb of manila or littleneck clams, cleaned
*1/2 lb spaghetti (also linguine works well)
*5 or 6 leaves cabbage, cut into bite-sized
*2Tbsp olive oil
*Pinch red pepper flakes
*2 cloves garlics, sliced
*1/2 cup white wine
*handful of minced fresh parsley
*salt
1). In a pot of lightly salted water, cook pasta until just shy of al dente. While cooking the pasta, cook clams in a skillet (that's step 2 and 3).
2). In a large skillet, combine olive oil, garlic and red pepper flakes. Cook over medium heat until aromatic.
3). Add cabbage, white wine and clams, cover and cook until all clams have opened (roughly about 5 mins).
4). Transfer pasta to a skillet, add 2 or 3 Tbsps of pasta cooking water, add minced parsley, emulsified coating on the pasta, season with salt if necessary.
It's a fresh spring yet nostalgia taste for me always ~ exactly the same flavor from my childhood except now I enjoy a glass of white wine with them today ~ that's even better, isn't it? Thanks for reading my blog, hope you and your loved one will enjoy this recipe in this spring!
February, 21, 2023