Hip recipes: Spaghetti alle vongole

Spaghetti alle vongole is a traditional Neapolitan dish, often served in Italian homes during Christmas. While there are two ways of its preparation, I will present the one in rosso, which includes tomatoes unlike its simpler version in bianco. The main element of the dish are vongola verace, which is Italian for clams.

Ingredients:

250 g thin spaghetti (ideally no.3 but no.5 would also be acceptable)

1 kg clams (vongole veraci)

optionally shrimps or other type of seafood

1/2 glass of dry white wine

300 g cherry tomatoes

1 small chilli pepper

2 cloves of garlic

parsley

olive oil

salt


Preparation:

Before cooking the clams, soak them for at least one hour in very salty cold water to avoid having to eat sand and unwanted fragments of the shells. I would strongly recommend to carefully filter the vongole under running tap water.

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When that’s done, we can start preparing the dish from warming up a generous amount of olive oil in a pan together with 2 crushed cloves of garlic and a bit of chilli. In the meantime start separately preparing the spaghetti in salted water.

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Next, take off the garlic to prevent it from burning and add the washed and thoroughly drained clams. Cover the pan and mix the clams every few minutes. Add 1/2 glass of dry white wine and let it boil until the wine vaporizes and clams open.

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Chop the parsley and throw it over the clams.

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Add in the shrimps or other seafood of your choice together with the tomatoes and the previously removed garlic.

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Stir in the prepared spaghetti and let the mixture simmer for a few more minutes before serving.

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Buon appetito!

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2 Comments

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