Spaghetti alle Vongole Comforts Soul

Fall has settled comfortably into the city of Seocheon, and that means extremely cool conditions. Add to that a dash of rain, and you’ve got yourself a perfect setting for feeling dismal. This Texas girl was not made for this weather. While I’m bundled up in multiple layers (and a scarf), ajummas are walking around with a light jacket on. Makes me look like a fool. How is it that I’m the only one walking around seeping into a desperate state of hypothermia?

Fine. I’ll deal with it. The one thing I can do to comfort myself best is loading up on carbs à la spaghetti alle vongole (spaghetti and clam), and catching up on some Dexter and Homeland.

This is my attempt at the classic recipe:

Ingredients:

  • olive oil
  • sliver of butter
  • garlic
  • shallots
  • chili flakes
  • mushroom
  • white wine (I used a Korean rice wine, only thing I could find at the local Han Sol Mart)
  • clam (Lotte Mart sells freshly packaged clam for extremely cheap [2000₩/each])
  • spaghetti pasta
  • parsley garnish

Directions:

  1. Cook pasta al dente in a separate pot, drain and leave to dry.
  2. Put olive oil and butter in a pan, saute garlic and shallots, add chili flakes.
  3. Throw in mushroom and cook evenly.
  4. Put (thoroughly washed and scrubbed) clam into the mix, and pour white wine over it.
  5. Cover and let it cook for a couple of minutes, until all clams have opened. Discard clam that did not open.
  6. Turn heat down and mix in spaghetti.
  7. Take off heat and toss in a big bowl.
  8. Garnish with parsley.

I’m now uncomfortably full, but my heart is happy.

spaghetti_vongole_Sq
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