Spaghetti Vongole

Spaghetti alle Vongole

Spaghetti alle vongole is an Italian classic as easy to cook and prepare as it is delicious.

Time: 30 minutes    Difficulty: super easy  

Spaghetti alle Vongole
Sàtirs (macabeu) Cartesius (white grenache)

 

 

 

 

Ingredients for 2 servings:

  • 500 gr of small fresh clams in shells
  • parsley
  • 10 cherry tomatoes
  • half a glass of white wine  [ I used a DO Empordà  😉 to cook and also to pair the dish]
  • 180 gr spaghetti
  • sea salt, freshly ground black pepper, extra virgin olive oil and 1 dried chillies

Method:

  1. Put water for the spaghetti on to boil. Rinse the clams several times in cold water and discard anyone that it is open or damaged.
  2. Cook spaghetti as per pack instructions.
  3. Put and heat 4 generous lugs of extra virgin olive oil in a large pan, chop the garlic and the chilli and fry them gently of a few seconds. Add the chopped cherry tomatoes, the clams and the wine, and a good pinch of salt and pepper. Bring everything to a boil. Cover the pan with a lid, shuffle the pan and cook it for 4 to 5 minutes, the clams will start to open.
  4. Drain the pasta and add it to the pan with the parsley and stir it together. Add some extra parsley and olive oil.
  5. Serve right away in bowls and with some fresh bread to mop up the juices.

Bon appetit !!!

 

 

 

 

 

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