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Spaghetti con vongole – Spaghetti with clams

By June 14, 2010 No Comments

I love this recipe, so quick and easy, but a good homemade…

Ingredients for 4 servings:

1 Kg of fresh clams (vongole veraci),
parsley,
2 garlic clove,
olive oil,
salt,
pepper,
spaghetti (or Linguine),
a glass of white wine.

Preparation:

Pour the clams into a large bowl and leave under cold running water for roughly 20 minutes to remove any grit from the shells.

Place the clams into a pan over a high heat and cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened.

Meanwhile, in another pan, heat the olive oil and gently sauté the garlic, pepper and a bunch of parsley for a couple of minutes. Then, add a couple spoonfuls of broth from the juice of the clams to the garlic mixture and finally, add the clams and the white wine, turn up the heat, then cover.

Cook the spaghetti till al dente. Drain the pasta well, toss the pasta in the pan with the clams sauce. Place the spaghetti on a platter, topping it with cooked clams. Serve immediately and Enjoy.

Suggestions:

Add peperoncino, but never grated cheese. Italians do not usually mix seafood with cheese, especially not in pasta recipes. In the ligurian cuisine, we use also another type of pasta with clams, we use “Linguine”. Linguine is made from long, flat strands of pasta, but is thinner and narrower. Linguine means “little tongues”.

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