Friday, June 13, 2014


spaghetti vongole, for me the best pasta dish there is, and dead easy to make. image: mikkel vang, recipe: leonoor ottink
1 kg vongole (clams)
3 cloves of garlic, crushed
1 red pepper, halved
1-2 dried chillies
200 ml white wine
350 g spaghetti
olive oil
salt & pepper
place the vongole with the halved red pepper in a bowl of cold water and put aside for an hour.
throw away the water, the red pepper and all clams that are broken or open shells that remain open after a sharp tap.
cook het spaghetti until almost al dente in salted water.
about 5 minutes before the pasta is almost al dente,  heat 3 tbsp of olive oil in a large pan with a lid, add the garlic with some salt and pepper and  crumble in the dried pepper.
stir everything around, then add the vongole and wine.
put the lid on the pan for 3-4 minutes, then all the clams should have openend, get rid of any clams that haven't.
drain the pasta when almost al dente and add to the pan with vongole.
stir and toss for about 2-3 minutes, sprinkle with some olive oil and serve immediately. 

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