With a bit of knowledge, very simple to make - Spaghetti (or Linguine) with White Clam Sauce.
Also, a thank you to our friend Chan Ying Hao for providing the kitchen space.
Follow his awesome food photography on Instagram @knifemade.
Ingredients of Pasts in clam sauce (vongole)
- Prepare 250 grams of pasta.
- Prepare 500 grams of clam meat.
- You need 6 of tomatoes.
- It's 1 of olive oil.
- Prepare 2 of chopped garlic cloves.
- Prepare 1 of chili.
- Prepare 1 of white wine.
- Prepare 1 of white wine.
Pasts in clam sauce (vongole) step by step
- Put the water for the Spaghetti to boil.
- Cover the tomatoes with boiling water, leave for a few minutes, then drain and slip off the skins..
- Cook the Spaghetti until al dente..
- While the pasta is cooking heat the olive oil in a large pan..
- Add the garlic and chopped chilli and fry gently for a few seconds..
- Stir in the chopped, peeled tomatoes, then add the clam meat and a splash of white wine..
- Cover the pan and cook for 3 or 4 minutes..
- Drain the pasta, then tip into the pan and toss together..
- Serve in bowls with bad for moping up the juices..
I prefer linguine for this dish because this pasta has more surface area to soak up the sauce. Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. Classic linguine with clam sauce is a favorite of ours. We loved the idea of changing up linguine alle vongole by using rice cakes in place of the pasta; after all, white clam risotto is a wonderful dish that exemplifies the appeal of using a different starch. This Italian Clam Pasta, known as Pasta Alle Vongole, is a cozy seafood dish easy enough to make any night of the week!
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