Hey everyone, I hope you’re having an incredible day today. 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 little bit unique. This will be really delicious.
Spaghetti with clams (Spaghetti alle vongole) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Spaghetti with clams (Spaghetti alle vongole) is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta.
To begin with this recipe, we have to 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):
- Get 320 g Spaghetti
- Take 1 kg clams
- Get 1 clove Garlic
- Get 1 bunch Parsley
- Get Extra virgin olive oil
- Prepare 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. Meanwhile, heat the olive oil in a large skillet over medium-high. Add the clams and spaghetti and toss to combine.
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!
Toss in the parsley and squeeze in the lemon juice. Season with salt and pepper and divide among four plates. Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick lunch or dinner that's as easy as it is delicious. I like making spaghetti alle vongole as much as I like eating it.
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