30-Minute Pasta Vongole for Busy Weeknights
Who has the time and energy to cook a full meal after a gruelling day? Sure, it would be nice to treat yourself to chicken caldereta, beef pares, or lechon paksiw with stir-fried vegetables and steamed rice. But slaving in the kitchen after everything you endured at work or school doesn’t feel right. Now, before you grab your phone and have food delivered, why not check your pantry for the ingredients of this vongole pasta?
Pasta alla vongole, meaning “with clams,” is a straightforward Italian dish you can get from the stove to the table in 30 minutes, tops. Minimum effort, maximum results! Ready for a bowl of ultimate comfort? Follow this three-step guide to start.
- 4-6 tbsp olive oil
- 6 cloves garlic, chopped
- 2 pcs bird’s eye chilis, chopped
- 1 pc Knorr shrimp cube, mashed
- 1/4 cup white wine (optional) or water
- 250 g clams, cleaned
- 1 (400-g) pack spaghetti, cooked according to package directions
- 1 tbsp minced fresh parsley
- lemon, sliced
Fresh is best when choosing clams for this vongole pasta. Buy them over the weekend, clean them with a brush under running water, and freeze them until cooking time. To remove all the sand stuck inside the shells, soak the clams in water for 30 minutes to an hour before storing. No one likes that grainy feeling in their pasta! Also, remember to discard any pieces that do not open before tossing in your noodles. Want to add more heft? Mix in mussels, shrimp, squid, or even bacon for a unique take.