Spaghetti Vongole

Ingredients:

  • 500g spaghetti pasta
  • 24 vongole/clams
  • 12 cherry tomatoes, cut in half
  • 1 small onion, small diced
  • 4 cloves of garlic, minced
  • 1 tsp chili flakes
  • small bunch of parsley, chopped
  • 200ml / 3/4 cup white wine
  • 200ml / 3/4 cup fish stock or water from pasta pot
  • 3 tbsp extra virgin olive oil
  • salt & pepper

Method:

- On a chopping board start by dicing the onions and then cut the cherry tomatoes in half.

- Use a garlic crasher/mincer for the garlic.

- Wash well the closed vongole/clams and then set aside.

- In a medium/large saute pan pour the extra virgin olive oil and heat up for 30 seconds.

- Add the onions, garlic & chili flakes and fry for 2 mins.

- Then add the vongole/clams to the pan and toss. Pour the white wine & the fish stock.

- Cover the pan with the lid and simmer for 5-8mins till the vongole/clams are all open.

- Add the chopped parsley, cherry tomatoes and season with salt & pepper

- When the Spaghetti are cooked ‘Al Dente’ and ready add them to the vongole sauce and toss them together.

- Serve hot in a large serving plate or dish and set in the middle of the table.

This Recipe has benn published courtesy of pimpthatfood.com
This entry was posted in Fish, Pasta, Recipes and tagged , , , , . Bookmark the permalink.

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