Spaghetti alle Vongole
Spaghetti alle vongole recipe with chilli, garlic, cherry tomatoes and parsley. I will guide you step by step on how to cook pasta alle vongole and give you hint on what to watch out for when buying fresh clams.
Spaghetti alle Vogole is originates from South Italy and popular all over the World
Spaghetti alle Vogole is originates from South Italy and popular all over the World
Servings: 4 people
Calories:
Ingredients
- 800 g Clams
- 400 g Spaghetti
- 150 g Baby plum tomatoes
- 30 ml Olive oil
- 10 g Chopped Parsley
- 10 g Chilli
- 5 g Garlic
- Salt and Pepper to taste
Instructions
- Place the clams a large bowl of cold salted water and soak for 20 min. this will remove most of the sand from the inside of the shells. Then drain and rinse under running cold water.
- Place the thinly sliced garlic, chopped deseeded chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet, place on a gentle heat until the garlic is golden in colour, then up the heat and add the halved tomatoes and clams before covering with a lid.
- After a couple of minutes, the clams should start to open as they cook, give a little shake to the pan keeping the lid on in other to move the shells around or an even cook.
- Cook the spaghetti in salted water for 3 minutes less than the cooking instructions.
- Use the tongs add the spaghetti to the clams and the now created broth, and finish to cook in the pan for the last 3 minutes steering regularly.
- This way the pasta will absorb the broth and create a velvety sauce. Taste for seasoning, add the remaining of the chopped parsley and serve.