Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spaghetti with clams (spaghetti alle vongole). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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 alle vongole or spaghetti with clams is a traditional Italian dish usually served for the feast of the seven fishes. As clams open, use tongs to transfer them to a.
Spaghetti with clams (Spaghetti alle vongole) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Spaghetti with clams (Spaghetti alle vongole) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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):
- Take 320 g Spaghetti
- Take 1 kg clams
- Make ready 1 clove Garlic
- Prepare 1 bunch Parsley
- Take Extra virgin olive oil
- Get to taste Black pepper
- Make ready to taste Salt
- Make ready Coarse salt for clams
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. I like making spaghetti alle vongole as much as I like eating it. What happens is wonderful: given enough heat, the clams open - with a sort of unzipping noise, if you put your ear near the pan - and release their liquor with abandon and reveal a plump secret world, a tender bivalve, briny and sweet.
Instructions 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. Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.
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