Tuesday, July 18, 2017

Spaghetti Vongole with Littleneck Clams

I introduced Littleneck Clams in White Wine few years ago. Try Spaghetti Vongole with these clams. It’s delicious!

Spaghetti Vongole with Littleneck Clams

·      30 littleneck clams
·      1 cup (240cc) of white wine
·      1 box (454g) of spaghetti
·      2 cloves of garlic
·      some finely chopped Italian parsley
·      some olive oil
·      some salt

1.     Rinse littleneck clams very well and soak in lightly salted water to remove the sand and grits inside.

2.     Boil the spaghetti “Al Dente” in a large pot. Salt the water to add flavor.
3.     While the spaghetti is cooking, heat up the olive oil and smashed (or minced) garlic in a saucepan.

4.     Once you smell the garlic, add the clams and stir couple times. Add white wine and place a lid on top.

5.     Once the clamshells open, add the cooked spaghetti and mix quickly.

6.     Add parsley. Add some salt if necessary.

7.     Serve.

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