Buchu Vongole Spaghetti (Korean Garlic Chive and Clam Pasta)
Buchu vongole spaghetti steams clams in white wine until they open, then uses their briny liquor as the foundation of the pasta sauce, finishing with a generous handful of Korean garlic chives. Garlic and chili flakes are first infused in olive oil before the wine goes in, and as the alcohol cooks off, only its fruity notes remain in the base. The clam juice is salty enough to season the sauce on its own - no additional salt needed. Emulsifying pasta water with the clam broth and oil creates a light, glossy coating on each strand. The garlic chives go in after the heat is turned off so they stay bright and fragrant rather than wilting into the sauce. Italian parsley adds a final herbal freshness.
Adjust Servings
Instructions
- 1
Purge clams in salted water and cut chives and parsley into 3 cm lengths.
- 2
Boil spaghetti until al dente in salted water and reserve 1 cup pasta water.
- 3
Warm olive oil with garlic and chili flakes over low heat to infuse aroma.
- 4
Add clams and white wine, cover, and cook until the shells open.
- 5
Add cooked pasta and toss over high heat for 1 minute, adjusting with pasta water.
- 6
Turn off heat, fold in chives and parsley, then finish with salt and pepper.
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