This recipe from Spaghetti to Vongole, or Emspuetti Alle Vongole/Em, is a completely Italian dish. With few ingredients and in just 15 minutes of cooking, you can have an exquisite preparation at your table to which few can resist, especially sea cooking lovers. Although with the naked eye it may seem difficult to prepare recipes with clams, a Time you get to it you will see that it is nothing from the other world. In addition, the pasta, combined with all the flavors, contrasts and essences of this dish, will shine as never before and will become one of your favorite ways to enjoy it. Accompany us and discover how to make spaghetti to the Vongole in Recipes Figis!
| 🚻 2 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make spaghetti to the vongole: |
| 400 grams of fresh clam 10 pieces of cherry kumato tomato cuts in halves 2 cloves large cuts in sheets 1 cup of white wine 1 dried guide 1 glass of homemade tomato 1 chopped parsley bucket 2 liters of Agua 3 tablespoons of extra virgin olive oil 1 pinch of salt and white pepper 1 laurel leaf |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spaghetti to the vongole:
1. start the clams with a little salt. Leave them about an hour to completely expel impurities. Take them out of the container, grabbing them from the bottom up to prevent them from getting dirty again.
Trick: Discard those clams that do not close by giving them a tap in the shell, it is the sign that they are not alive.
2. carries a wide pan to heat with a stream of oil and sauté the garlic sheets in it. After a minute, add the chilli and tomato. Leave 2 more minutes. Then, in a deep pot, boil water with salt and laurel as you continue with the other steps we take below.
3. In the pan of the sauce, add the clams so that they open fully and release their juice, let them cook 3 minutes.
4. Meanwhile, put the pasta in the casserole with boiling water. When the spaghetti begin to descend, it removes with a bucket of kitchen so that the pasta does not stick to each other and it is released and to the dente. It is important to take into account the cooking time recommended by the manufacturer.
5. Returning to the sauce, add the chopped parsley and mix it so that their flavors are integrated. It is important that the clams have a very short cooking time, so it integrates successively each ingredient listed.
6. Add the wine to give it that acidity point that will frame the flavors along with the tomato sauce and the juice of the clams.
Trick: If you have the pasta already cooked, drain it because in a couple of minutes you will have to use it.
7. Enter the Cherry tomatoes cut in halves, will give extra flavor to your spaghetti with clams and put the fresh and sweet point of the tomato. Cover and cook another 3 minutes over high heat to reduce.
8. Now, add the spaghetti to the dente and well drained to the pan so that all their juices are integrated and permeate from salsa. Remove and sauté over high heat for 2 more minutes. Sprinkle white pepper and salt to the point, remove and serve. Enjoy your spaghetti to the Vongole with a glass of white wine!
