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12 October 2016

Spaghetti vongole

Who is up for some italian food? I thought it might be a good idea to add a bit of summer sea fleur into these cold autumn rainy days and therefore sharing this full of flavors italian recipe with you.
yields 4 portions
1 kg small clams (scrubbed and clean)
3 cloves garlic
12 cherry tomatoes
200 ml white wine
400 g dried spaghetti
salt and pepper
1-2 tbsp olive oil

Boil the water for spagetti. Meanwhile check your clams and if there are any not closed through them away. Put a large pan with a lid on a high heat and pour some olive oil into it. Peel and chop the garlic.

Add the pasta to the boiling water with a generous pinch of salt. Cook asper instructions until al dente. Meanwhile start preparing your sauce. Pour some olive oil into the hot pan and add the garlic. Season it with salt and pepper. Stir everything constantly and when garlic begins to get color, add the clams and pour in the wine. Put the lid on the pan and shuffle it a bit. Wait for couple of minutes and keep shuffling the pan around until all of them have opened. Turn off the heat. 

As soon as pasta is ready drain it. Then add it to the pan of clams. Toss for a further minute in order to let the sauce and juices from the clams be absorbed into the pasta. Serve right away with a touch of cherry tomatoes. You can also add them into the sauce together with garlic but I decided to have then freshly served. 

Enjoy your wonderful time and eat just like italians - slowly, in a friendly company and with good wine.