Bucatini Vongole

2-4
Servings
15m
Prep Time
15-20m
Cook Time
30m
Ready In


"A simple pasta and clams dish that in flavor is far from being simple."

Original recipe yields 2-4 servings
OK
  • FOR COMPOUND BUTTER
  • FOR BUCATINI VONGOLE

Nutritional

  • Serving Size: 1 (620 g)
  • Calories 1242.6
  • Total Fat - 77 g
  • Saturated Fat - 39.4 g
  • Cholesterol - 263 mg
  • Sodium - 1935.1 mg
  • Total Carbohydrate - 82.5 g
  • Dietary Fiber - 11.4 g
  • Sugars - 3.5 g
  • Protein - 58 g
  • Calcium - 148.8 mg
  • Iron - 5.8 mg
  • Vitamin C - 28.4 mg
  • Thiamin - 0.4 mg

Compound Butter


Step 1

In a bowl mix butter, the minced garlic cloves, 1 tablespoon chili flakes and combine for the bucatini vongole

Step 2

Get pan super hot, add a generous tablespoon of compound butter and drizzle of extra virgin olive oil, (to ensure the butter won’t burn) and then add the sweet 100 tomatoes sliced in half.

Step 3

The Sweet 100s are super sweet cherry tomatoes that compliment the spiciness of this dish (can also use sweet grape tomatoes if you can't find a good sweet cherry tomatoes).

Step 4

Add the rinsed manila clams, and saute covered until open, about 6-8 minutes.

Step 5

Add the fish stock and bucatini pasta and saute until al dente, about 3 minutes. Check for seasoning and add salt and or black pepper if necessary. (Depending if you use bouillon, you may not need any salt or pepper).

Step 6

Garnish with flat leaf parsley and serve.

Tips & Variations


No special items needed.

Related