Pasta alle Vongole

Pasta alle Vongole

  • PREP TIME: 20 min
  • COOK TIME: 15 min
  • Serves: 2

Pasta alle Vongole

  • PREP TIME: 20 min
  • COOK TIME: 15 min
  • Serves: 2

PAIR WITH

Availability varies by market

Birra Moretti

or other BRIGHT & BALANCED beers

Birra Moretti has a beautiful lemon and hop quality in it, which makes wonderful complement to the brininess of the clams and herbal notes of the dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 500 g Manila or pasta clams, scrubbed
  • 150 g spaghetti
  • 6 tbsp. (90ml)  extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp. (5g) dried red chili flakes
  • ½ cup (120ml) water
  • 2 tbsp. (30g) chopped parsley
  • Kosher salt

Directions

  • Fill a large pot with water, season lightly with salt and bring to a boil.
  • Meanwhile, heat 4 tbsp. of oil in a large skillet over medium-high heat.
  • Add garlic and clams, stirring thoroughly for 1 minute.
  • Increase heat to high, add red chili flakes and water and cover skillet.
  • Cook until clams open, 3-5 minutes.
  • While clams are cooking, add pasta to boiling water and cook until al dente. Strain and reserve ½ cup of pasta cooking water.
  • Once clams have opened, transfer to a bowl using tongs.
  • Add ¼ to ½ cup of pasta cooking water to skillet and bring to a boil.
  • Add clams and strained pasta back to skillet and toss with chopped parsley.
  • Transfer pasta to warmed bowls, garnishing with clams and a drizzle of remaining olive oil.

Birra Moretti
Availability varies by market
  • STYLE:Euro Pale Lager
  • ABV:4.6%
  • TASTE:Moretti has a smooth, well-balanced, delicate malt flavour, a slight hop aroma and a crisp taste that cleanses the palate with a delicious and pleasant aftertaste.

PAIR WITH

Birra Moretti

or other BRIGHT & BALANCED beers

Birra Moretti has a beautiful lemon and hop quality in it, which makes wonderful complement to the brininess of the clams and herbal notes of the dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 500 g Manila or pasta clams, scrubbed
  • 150 g spaghetti
  • 6 tbsp. (90ml)  extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp. (5g) dried red chili flakes
  • ½ cup (120ml) water
  • 2 tbsp. (30g) chopped parsley
  • Kosher salt

Directions

  • Fill a large pot with water, season lightly with salt and bring to a boil.
  • Meanwhile, heat 4 tbsp. of oil in a large skillet over medium-high heat.
  • Add garlic and clams, stirring thoroughly for 1 minute.
  • Increase heat to high, add red chili flakes and water and cover skillet.
  • Cook until clams open, 3-5 minutes.
  • While clams are cooking, add pasta to boiling water and cook until al dente. Strain and reserve ½ cup of pasta cooking water.
  • Once clams have opened, transfer to a bowl using tongs.
  • Add ¼ to ½ cup of pasta cooking water to skillet and bring to a boil.
  • Add clams and strained pasta back to skillet and toss with chopped parsley.
  • Transfer pasta to warmed bowls, garnishing with clams and a drizzle of remaining olive oil.