Spaghetti alle Vongole (spaghetti with clams), is a sublimely simple pasta made with clams, garlic, olive oil, peppers and a bit of parsley.
No cream, no tomato sauce, and most certainly no.
Spaghetti and clams, just clap your hands, clap your hands. for the pasta: ½ pound
Ingredients of Spaghetti alle Vongole
- It's 7 oz of spaghetti.
- It's 3 tbsp of olive oil.
- You need 1 clove of garlic, sliced.
- You need 6 of anchovy filets.
- Prepare 1/4 tsp of dried red pepper flakes.
- You need 1/4 cup of white wine.
- Prepare 1 1/2 lbs of cockles or littleneck clams.
- It's 10 oz of can chopped clams.
- You need 2 tbsp of fresh parsley, chopped.
Spaghetti alle Vongole instructions
- Cook spaghetti in minimally salted water to 1-2 minutes prior to the box instructions. Drain and set aside..
- Heat olive oil in a large pan. Add garlic and anchovy filets on low heat, and cook until the filets are mostly disintegrated.
- Turn heat up to high, then add red pepper flakes, wine, canned and fresh clams. Cover pot and cook for 5-6 minutes..
- Discard any unopened clams. Add strained spaghetti and cook for 1-2 minutes, letting it soak up clam juice.
- Garnish with fresh parsley and serve immediately..
Gli Spaghetti alle vongole e pomodorini, sono un primo piatto di pesce tipico della cucina napoletana, variante rossa dei classici Spaghetti alle vongole. Spaghetti alle Vongole (Spaghetti with Clams). only the way they are made on the Amalfi Coast! Add the vongole and toss for a few minutes. Split the cherry tomatoes in half and remove the seeds. This is an authentic recipe for Spaghetti alle Vongole (Italian for spaghetti and clams) shared by my Italian friend Isa.
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