Bucatini Vongole
Recipe: #36746
April 05, 2021
Categories: Bucatini, Tomato, Italian, Fresh Tomatoes, Clams, Italian Dinner, more
"A simple pasta and clams dish that in flavor is far from being simple."
Ingredients
- FOR COMPOUND BUTTER
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- FOR BUCATINI VONGOLE
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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
Step by Step Method
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
No special items needed.