Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, basic pasta alle vongole. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Basic Pasta alle Vongole is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Basic Pasta alle Vongole is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. Of course, many people make pasta alle vongole with other types of clams.
To begin with this particular recipe, we have to prepare a few components. You can cook basic pasta alle vongole using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Basic Pasta alle Vongole:
- Make ready 1 large or 2 regular packs Asari or Manila clams in their shells, de-sanded and washed
- Take 5 to 6 Tomato (cherry or small regular)
- Prepare 3 tbsp ☆Extra virgin or pure olive oil
- Get 1 tbsp ☆Finely chopped garlic
- Get 1 ☆Small red chili pepper (de-seeded)
- Prepare 100 ml White wine
- Get 100 ml Water
- Make ready 300 grams Linguine (pasta)
- Make ready To finish:
- Prepare 1 dash Pepper
- Prepare 1 tsp Extra virgin olive oil
How to Make Spaghetti alle Vongole? Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes 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.
Instructions to make Basic Pasta alle Vongole:
- Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor.
- When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat.
- Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking.
- Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy.
- Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through.
Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Add cooked spaghetti, along with a little juice from the canned clams, parsley, lemon juice and zest, and salt and pepper.
So that is going to wrap this up for this special food basic pasta alle vongole recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
