Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pasta e vongole. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Pasta e vongole is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Pasta e vongole is something that I have loved my entire life.
Our classic spaghetti alle vongole recipe is the perfect dinner for a warm summer evening. This simple dish of spaghetti and clams is flavoured with garlic, chilli, white wine and parsley, and can be whipped up in under thirty minutes. Add the clams, clam juice and wine. Bring a large pot of water to a boil.
To get started with this recipe, we must first prepare a few ingredients. You can cook pasta e vongole using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pasta e vongole:
- Make ready 350 g short pasta (see tip)
- Take 500 g fresh clams - washed and ready to go
- Get Clove garlic (see tip)
- Make ready Fresh chilli
- Make ready Fresh parsley
- Take Olive oil
- Prepare Salt to taste
- Get 1 litre hot water (kettle!)
Vongole means clams in Italian, so it literally means spaghetti with clams. The pasta of choice is spaghetti and the fresh clams are cooked with olive oil, butter, garlic, white wine and Italian parsley. This Italian clam pasta is one of my favorite pasta recipes. They are most commonly used in spaghetti alle vongole, part of the pantheon of Roman pastas, carbonara, cacio e pepe and gricia are others, whose sauces are created directly on the cooked pasta.
Instructions to make Pasta e vongole:
- Heat oil in a pan and cook garlic and chilli. Remove garlic and add a litre of hot water. Being back to the boil and add the pasta. Stir and cook for about 5 to 7 mins.
- As it starts to look dense, add the clams. Simmer for about another 5 mins until clams open and pasta is cooked. The sauce should be slightly dense
- Serve with fresh parsley
This Italian clam pasta is one of my favorite pasta recipes. They are most commonly used in spaghetti alle vongole, part of the pantheon of Roman pastas, carbonara, cacio e pepe and gricia are others, whose sauces are created directly on the cooked pasta. That means the dish is easy to put together but hard to fake: timing, temperature, an experienced hand and, especially, undivided attention make all. Spaghetti con le Vongole is a Neapolitan culinary tradition that is served year round and is one of the most important plates of Cena della Vigilia di Natale, the traditional Neapolitan Christmas Eve dinner. Also known as Spaghetti alle Vongole or Vermicelli con le Vongole, it is a quick and easy recipe that packs a lot of flavor.
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