In this recipe we will teach you to prepare some different sailor spaghetti, with a strong and slightly spicy flavor, but as you already know how to prepare spaghetti we will focus on the sauce, which is none other than the famous sauce to the vongole. This red sauce with clams and mussels is a delight, perfect to accompany any type of pasta with a good pink wine.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make the vongole sauce: |
| 4 garlic cloves 1 can of natural tomatoes (780 grams) 100 milliliters of oil 500 grams of clams 500 grams of mussels 1 pinch of salt and pepper 1 pinca of cayena 1 pinca de oregano ½ cup of dry white wine |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, sauteed |
Ingredients to make the vongole sauce:
1. Add oil in a casserole and sauté the fillet garlic together with the cayena.
2. When they begin to brown, add the tomatoes, previously drained, and wear them with the help of a wooden spoon. Continue with slow cooking for half an hour until tomatoes reduce their size in half.
3. Add the condiments to the sauce and stir well. If the sauce is a bit acidic you can add sugar. Booking.
4. Apart, cook the steamed clams and discard those that have not opened.
5. To make the mussels, sauté them for a minute in oil and then add the white wine. Leave the fire until those who have not done it open and discard it.
6. Finally, mix the seafood with the tomato sauce and leave it to the fire only a couple of minutes.
7. The sauce to the vongole you can eat it with any type of pasta. And if you want you can also add prawns to the preparation, skipping them before with a little spicy.
