Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pasta e vongole. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Add the clams, clam juice and wine. Then keep on cooking it in the clams liquid, in a pan, to obtain a creamy result. Our classic spaghetti alle vongole recipe is the perfect dinner for a warm summer evening. This simple dish of spaghetti and clams is flavoured with garlic, chilli, white wine and parsley, and can be whipped up in under thirty minutes.
Pasta e vongole is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pasta e vongole is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook pasta e vongole using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pasta e vongole:
- Get 350 g short pasta (see tip)
- Prepare 500 g fresh clams - washed and ready to go
- Get Clove garlic (see tip)
- Make ready Fresh chilli
- Take Fresh parsley
- Take Olive oil
- Prepare Salt to taste
- Get 1 litre hot water (kettle!)
Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick lunch or dinner that's as easy as it is delicious. They are most commonly used in spaghetti alle vongole, part of the pantheon of Roman pastas, carbonara, cacio e pepe and gricia are others, whose sauces are created directly on the cooked pasta. Bring a large pot of water to a boil.
Instructions to make Pasta e vongole:
- Heat oil in a pan and cook garlic and chilli. Remove garlic and add a litre of hot water. Being back to the boil and add the pasta. Stir and cook for about 5 to 7 mins.
- As it starts to look dense, add the clams. Simmer for about another 5 mins until clams open and pasta is cooked. The sauce should be slightly dense
- Serve with fresh parsley
They are most commonly used in spaghetti alle vongole, part of the pantheon of Roman pastas, carbonara, cacio e pepe and gricia are others, whose sauces are created directly on the cooked pasta. Bring a large pot of water to a boil. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
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