Pappardelle Alle Vongole requires about 45 minutes from start to finish. For $3.2 per serving, you get a main course that serves 4. One serving contains 745 calories, 24g of protein, and 38g of fat. This recipe from Foodista requires pepper, lemon zest, rosemary, and littleneck clams. 1 person found this recipe to be scrumptious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. Spaghetti Alle Vongole, Linguine alle Vongole, and Linguine alle Vongole are very similar to this recipe.
Step 1
Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots.
Step 2
Saute for 1-2 minutes, then add the garlic and rosemary.
Step 3
Saute another 1-2 minutes.
Step 4
Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just al dente.
Step 5
Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes.
Step 6
Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didnt open.Plate and garnish with parsley.
Step 7
Serve immediately.
Step 8
Serves 4.You could lighten this dish by reducing or removing the heavy cream.
Dish Types: side dish, lunch, main course, main dish, dinner