different types of pasta from the ESR Commissary


Chef Ethan's Vongole recipe is a simple delight. It pairs al dente pasta with delicious Manila clams in a garlicky, slightly spicy sauce highlighted by white wine. The butter and fresh herbs bring richness and freshness, with a squeeze of lemon to brighten every bite. Perfect for a weeknight or impressing guests, it's an easy way to enjoy a taste of the sea.

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  • 8 oz fresh lumache pasta or 6 oz dried lumache pasta
  • kosher salt
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 1/4 tsp red pepper flake
  • 1 lbs manila clams, cleaned
  • 1/4 cup dry white wine
  • 1 tbsp butter, divided
  • 2 tsp oregano, chopped
  • 1 tbsp parsley, chopped
  • 1/2 lemon, juiced


Cook pasta according to the package in salted water. Reserve 1 cup of pasta water before draining the pasta, and set aside.

Heat a saucepan over medium heat. Add olive oil, garlic, and red pepper flakes. Stir and cook for 30 seconds.

Add clams, white wine, and 1/4 cup of pasta cooking water. Increase heat to high, cover, and cook for 2 minutes. Stir, add 1 Tbsp butter, and cover again. Cook for an additional 2 minutes until the clams have steamed open.

Add oregano, parsley, and pasta to the pot with the clams. Gently stir to combine. Taste and add salt, pepper, and fresh lemon juice as needed.

Divide pasta between two bowls. Garnish with a drizzle of olive oil and more freshly ground black pepper if desired, and serve immediately.