Equipment
Ingredients
Pasta and Clams
- 18 cherrystone clams, shucked, juice reserved
- 450 g green beans, trimmed
- 2850 ml water
- 15 g salt
- 450 g spaghetti
Sauce
- 30 ml olive oil
- 3 garlic, finely chopped
- 5 plum tomatoes, cubed
- 1 g red hot-pepper flakes
- 80 ml vodka
- 80 ml heavy cream
- black pepper
Garnish
- 15 g basil, coarsely chopped
- parmesan cheese, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 766 kcal
- Protein
- 36 g
- Carbohydrates
- 102 g
- Fat
- 19 g
- Fiber
- 16 g
- Sugar
- 10 g
- Sodium
- 2248 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 58 mg
- Potassium
- 1006 mg
- Calcium
- 241 mg
- Iron
- 6.0 mg
- Magnesium
- 270 mg
- Phosphorus
- 702 mg
- Zinc
- 4.4 mg
- Vitamin A
- 311 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 4.0 mg
- Vitamin K
- 249 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 12.8 mcg
- Thiamin
- 0.57 mg
- Riboflavin
- 0.46 mg
- Niacin
- 7.0 mg
- Folate
- 116 mcg
- Water
- 1037 g
- Alcohol
- 7 g
Sources: USDA FoodData Central
Method
Coarsely chop the shucked clams until you have approximately 240ml (1 cup).
Trim the ends from the green beans and cut them into 5cm (2-inch) lengths.
Bring 2.85 liters of salted water to a boil in a kettle or large pot. Add the green beans and simmer for 6 to 7 minutes until crisp-tender. Drain the beans and reserve the cooking liquid.
Return the reserved cooking liquid to a boil and cook the spaghetti for approximately 6 minutes. Drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat (approx 175°C/350°F). Sauté the garlic for 1 minute until fragrant but not browned.
Add the cubed tomatoes, pepper flakes, and reserved clam juice to the skillet. Simmer, stirring occasionally, until the liquid reduces to approximately 475ml (2 cups).
Stir the drained spaghetti, green beans, optional vodka, heavy cream, and black pepper into the skillet. Bring to a simmer.
Add the chopped clams and basil to the skillet. Toss to combine and cook for 1 minute more. Serve immediately with optional grated cheese.
Chef's Notes
- For the freshest clam flavor, use live clams and shuck them yourself just before cooking. Reserve their liquor, as it's packed with briny goodness.
- Don't overcook the green beans; they should retain a slight bite and vibrant green color for the best texture and appearance.
- When sautéing garlic, keep the heat moderate to prevent it from burning, which can impart a bitter taste to the sauce.
- The vodka is optional but helps to emulsify the sauce and adds a subtle depth of flavor. If using, let it cook off for a minute before adding the cream.
- Reserve some of the pasta cooking water. If the sauce seems too thick when assembling, a splash of this starchy water can help loosen it and bind the ingredients.
Storage
Refrigerator: 2 days — Store in an airtight container; seafood and cream are best consumed quickly.
Reheating: Reheat gently in a skillet over low heat with a splash of water or clam juice.
Troubleshooting
Sauce is too thin and watery
Cause: The tomato and clam juice mixture was not reduced sufficiently before adding cream.
Fix: Simmer the sauce for an additional 3-5 minutes before adding the pasta.
Prevention: Ensure the liquid reduces to about 475ml (2 cups) in step 6.
Clams are tough and rubbery
Cause: The clams were cooked for too long at a high temperature.
Fix: Cannot be fixed.
Prevention: Add the clams at the very end of the process and only heat for 60 seconds.
Cultural Context
This dish draws inspiration from the coastal Italian tradition of "Spaghetti alle Vongole" (spaghetti with clams). The addition of tomatoes, cream, and optional vodka elevates it into a more contemporary, richer interpretation, showcasing the Italian knack for simple yet flavorful seafood pasta.
