Buchu Vongole Spaghetti (Korean Garlic Chive and Clam Pasta)
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 13
About this dish
Clams opening in white wine release the briny liquor that seasons this pasta, so only a little salt is added at the end.
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Chili flakes add a slow heat, and buchu, Korean garlic chives, stirred in after the heat is off, gives the dish a grassy, garlicky finish that a classic vongole does not have. Starchy pasta water binds clam juice and olive oil into a glossy sauce that clings to every strand.
Ingredients
Instructions
- 1
Soak 500g clams in salt water (1L water with 1 tablespoon salt) for 30 minutes to purge grit.
Cut buchu chives and parsley into 3cm lengths.
- 2
Bring 2L of well-salted water to a boil and cook 180g spaghetti for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 3
Heat 3 tablespoons olive oil in a wide pan over low heat.
Add 3 sliced garlic cloves and 1 teaspoon chili flakes, then cook for 1 minute until fragrant.
- 4
Add the drained clams and 100ml white wine, cover with a lid, and cook over high heat for 3-4 minutes until all the clams have opened. Discard any that stay closed.
- 5
Add the cooked spaghetti to the pan with the clams.
Add pasta water little by little and toss over high heat for 1 minute until the clam broth and starch emulsify into a glossy sauce.
- 6
Turn off the heat, add 40g buchu chives and 10g parsley, and toss gently using residual heat.
Season with 0.5 teaspoon salt and 0.3 teaspoon pepper and plate immediately.
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