Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, spaghetti with clams (spaghetti alle vongole). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
** ITA & ENG ** Nuova ricetta veloce e semplice per cucinare un primo a base di pesce! A new easy and quick recipe to cook a first course with. Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine).
Spaghetti with clams (Spaghetti alle vongole) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Spaghetti with clams (Spaghetti alle vongole) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook spaghetti with clams (spaghetti alle vongole) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti with clams (Spaghetti alle vongole):
- Prepare 320 g Spaghetti
- Get 1 kg clams
- Take 1 clove Garlic
- Take 1 bunch Parsley
- Get Extra virgin olive oil
- Make ready to taste Black pepper
- Prepare to taste Salt
- Prepare Coarse salt for clams
What in the world is Spaghetti alle Vongole? It turns out, it is a delicious pasta dish made with clams, and it is a part of traditional Neapolitan cuisine. There are loads of Neapolitan dishes that are based around fresh seafood, but some stand out amongst the others. Rachel Roddy recipes: The sweet, maritime tang of plump clams brings a celebration of the sea in a tangle of starchy pasta with this sumptuous spaghetti alle vongole recipe.
Steps 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!
Today we learn how to make spaghetti alle vongole, or spaghetti with clams. There is a white version and a red version, we are making spaghetti alle vongole biacno. One of the great pasta recipes out of the southwestern coast of Italy, popular in Naples, Capri and the Amalfi coast. Spaghetti alle Vongole (spaghetti with clams), is a sublimely simple pasta made with clams, garlic, olive oil, peppers and a bit of parsley. Normally with pasta I encourage you to generously salt the water before boiling the pasta, but Spaghetti alle Vongole is one exception.
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