Spaghetti con vongole
Spaghetti con vongole

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spaghetti con vongole. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cosa c'è di più tradizionale di un bel piatto di spaghetti alle vongole? Un piatto saporito ma allo stesso tempo molto equilibrato, in più per prepararlo non. Add the clams, clam juice and wine.

Spaghetti con vongole is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spaghetti con vongole is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have spaghetti con vongole using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spaghetti con vongole:
  1. Make ready 1 kg Fresh Vongole (clams)
  2. Make ready 1 dozen or so fresh mussels
  3. Make ready 3 anchovies, chopped finely
  4. Take 500 grams fresh or dry spaghetti
  5. Take 1 box cherry tomatoes
  6. Take 1/2 cup dry white wine
  7. Make ready 1 clove garlic
  8. Make ready 1/4 onion
  9. Take 3 tbsp olive oil
  10. Make ready 3 pinch salt
  11. Take 1 handfull of freshly chopped parsley

Italians prepare this dish two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes. 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 garlic and cook, swirling pan often, until just golden.

Instructions to make Spaghetti con vongole:
  1. With all fresh shellfish it is a good idea to leave them to soak in a bowl of cold salted water for at least two hours before you want to cook them. This allows them to spit out any sand or debree they may have snapped shut with when they were harvested. You can use different shellfish for this dish, just remember to drain and rinse them before use, discarding any broken shells and scrubbing off any seaweed 'beards'.
  2. Bring a pan of water to the boil and add two pinches of salt. Whilst the water is boiling, drizzle the olive oil into a frying pan (enough to cover the bottom). Crack the garlic with the side of a knife and add to the oil on a low heat to simmer and brown. Add the chopped anchovies and stir.
  3. Chop the cherry tomatoes into quarters and finely dice the onion. Before adding to the pan make sure you REMOVE the garlic. Fry the tomatoes and onion on a medium-low heat and season to taste with a large pinch of salt. Add the spaghetti to the boiling water. Depending on which type or width spaghetti you are using the time will vary, but bare in mind that the shellfish needs around 5-6 minutes to cook.
  4. When you have around six minutes before the pasta is ready, add the drained shellfish to the frying pan and add the white wine. Turn the heat up so the pan is simmering/bubbling nicely. Within a few minutes you should start to see and hear the shellfish popping open. Keep stirring the shells around and if it starts to stick or dry out you can add either more white wine or a splash of water or oil.
  5. Once the pasta is ready, drain it and add it to the pan. Continue to stir and cook untill the majority of shells have opened (there are almost always some that will not, discard these as they have not edible). Add the parsley and taste to see if it requires any more seasoning. Serve.

Vongole polpose, spolverata di prezzemolo e la deliziosa cremina che si crea naturalmente con l'amido della pasta, fanno degli spaghetti alle vongole una vera prelibatezza. E' un piatto perfetto per ogni occasione, dalla cena tra amici al piatto della domenica fino alla portata perfetta per il cenone di Natale della Vigilia o per Capodanno. Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Il primo piatto di mare per eccellenza, gli spaghetti alle vongole veraci, un classico della tradizione partenopea.

So that is going to wrap this up for this special food spaghetti con vongole recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!