Sorella Italian Tagliatelle alle Vongole
Tagliatelle alle Vongole is a dish built on timing, restraint, and trust in the ingredients. Chef Justin Wills captures the full process from start to finish, offering a look into how this classic Italian pasta comes together in our kitchen.
This dish begins the same way many great Italian pastas do, with intention. Each step is deliberate, from preparing the pasta to finishing the dish just moments before it reaches the table.
From Fresh Pasta to Finished Dish
The tagliatelle shown in the video is made in-house, rolled and cut to create a broad, silky noodle designed to carry flavor without overpowering it. Tagliatelle is chosen specifically for this dish because of its ability to hold the sauce while still allowing the clams to remain the focus.
As the video shows, the pasta is cooked gently and finished directly in the pan. This technique allows the noodles to absorb the flavors of the sauce rather than simply being coated. It is a fundamental part of Italian cooking and central to how pasta is prepared at Sorella.
How we make it
- First we deglaze with a white wine, then drop our Tagliatelle pasta in heavily salted water.
- Steam the clams and check on our pasta real quick.
- Once the clams are open we remove the clams to finish our sauce.
- We then add our freshly cooked Tagliatelle pasta to the sauce and season with a little bit more butter.
- Toss to make sure all the sauce clings to the pasta, season again, and finish with a little bit of fresh Pecorino Romano.
- Place that in the bowl and top it with our fresh clams and a little bit of Italian parsley and a little bit more Pecorino Romano.
Prego!
Vongole Done the Right Way
Clams are the heart of this dish. They are cooked just until they open, releasing their natural brine, which becomes the base of the sauce. Olive oil and garlic provide depth without masking the flavor of the clams themselves.
The sauce remains light and aromatic. There is no heavy cream or excess garnish. Every element is designed to support balance and clarity, letting the ingredients speak for themselves.
Technique Over Excess
Under the direction of Chef Justin Wills, dishes like Tagliatelle alle Vongole are treated as exercises in discipline. Italian cooking relies on knowing when to stop, and the pasta is finished when it is ready, not when the clock says so.
This approach carries across the menu, from pasta and bread to dessert. The focus remains on good ingredients, careful handling, and thoughtful execution.
A Coastal Italian Classic in Nye Beach
Tagliatelle alle Vongole feels especially at home on the Oregon Coast. Light, briny, and satisfying without being heavy, it reflects both Italian tradition and the coastal setting of Nye Beach.
If this video has you craving pasta, explore more house-made pasta features:
Sorella Italian Pasta
Rigatoni alla Vodka
Casarecce alla Bolognese
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