Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, spaghetti with clams (spaghetti alle vongole). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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. Vongole means clams in Italian, so it literally means spaghetti with clams. The pasta of choice is spaghetti and the fresh clams are cooked with olive oil, butter, garlic, white wine and Italian parsley.
Spaghetti with clams (Spaghetti alle vongole) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Spaghetti with clams (Spaghetti alle vongole) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spaghetti with clams (spaghetti alle vongole) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti with clams (Spaghetti alle vongole):
- Get 320 g Spaghetti
- Make ready 1 kg clams
- Prepare 1 clove Garlic
- Take 1 bunch Parsley
- Prepare Extra virgin olive oil
- Get to taste Black pepper
- Prepare to taste Salt
- Get Coarse salt for clams
Spaghetti alle Vongole A quick weeknight pasta with clams, garlic, and a simple white wine sauce. Spaghetti alle vongole is a weeknight summer staple that will have you dreaming of dining by the ocean! Clams are cooked when they are opened. Serve over spaghetti or your choice of pasta cooked al dente.
Instructions to make Spaghetti with clams (Spaghetti alle vongole):
- To prepare the spaghetti with clams, start by cleaning. Make sure there are no broken or empty shells, they should be discarded. Then go knock them against the sink, or possibly on a 1 chopping board. This operation is important to check that there is no sand inside: the healthy bivalves will remain closed, those full of sand will instead open. Then place the clams in a scolapasta resting on a bowl and rinse. Place the scolapasta in a bowl and add plenty of coarse salt. Soak the clams for 2-3 hr
- After the time the clams will have purged any sand residue. In a saucepan, heat a little oil. Then add a clove of garlic and, metre this flavors, drain the clams well, rinse them and dip them in the hot pan. Cover with the lid and cook for a few minutes over a high heat.
- The clams will open with heat, then shake the pan from time to time until they have fully uneleded. As soon as they are all open turn off the flame immediately, otherwise the clams will cook too much. Collect the juice by draining the bivalves and do not forget to discard the garlic. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain them halfway through cooking.
- Then pour the dressing into a pan, add the spaghetti and continue cooking using a little cooking water. In this way you will risotto the pasta. At the end of cooking also add the clams and chopped parsley. One last flay and the spaghetti with clams are ready: serve now!
Clams are cooked when they are opened. Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open. Pasta with clams sounds fairly self-explanatory - but, as with any self-respecting Italian recipe, things are never quite so simple. Garlic and chilli should be softened in a pan, and then joined by clams and white wine, and left to steam away for a couple of minutes.
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