Fast Guide to Preparing Extraordinary Spaghetti with clams (Spaghetti alle vongole)
Hoping to dine Spaghetti with clams (Spaghetti alle vongole) a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on preparing a Spaghetti with clams (Spaghetti alle vongole) like a famous chef made.
We hope you got benefit from reading it, now let's go back to spaghetti with clams (spaghetti alle vongole) recipe. To cook spaghetti with clams (spaghetti alle vongole) you need 8 ingredients and 4 steps. Here is how you do it.
To prepare an unforgettable Spaghetti with clams (Spaghetti alle vongole), here are the materials required:
- Provide 320 g of Spaghetti.
- Get 1 kg of clams.
- Prepare 1 clove of Garlic.
- Take 1 bunch of Parsley.
- You need of Extra virgin olive oil.
- You need to taste of Black pepper.
- Prepare to taste of Salt.
- Take of Coarse salt for clams.
After readying the ingridients, now you are good to cook your appetizing Spaghetti with clams (Spaghetti alle vongole) by following the procedures below:
- To prepare the spaghetti with clams, start by cleaning. Make sure there are no broken or empty shells, they should be discarded. Then go knock them against the sink, or possibly on a 1 chopping board. This operation is important to check that there is no sand inside: the healthy bivalves will remain closed, those full of sand will instead open. Then place the clams in a scolapasta resting on a bowl and rinse. Place the scolapasta in a bowl and add plenty of coarse salt. Soak the clams for 2-3 hr.
- After the time the clams will have purged any sand residue. In a saucepan, heat a little oil. Then add a clove of garlic and, metre this flavors, drain the clams well, rinse them and dip them in the hot pan. Cover with the lid and cook for a few minutes over a high heat..
- The clams will open with heat, then shake the pan from time to time until they have fully uneleded. As soon as they are all open turn off the flame immediately, otherwise the clams will cook too much. Collect the juice by draining the bivalves and do not forget to discard the garlic. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain them halfway through cooking..
- Then pour the dressing into a pan, add the spaghetti and continue cooking using a little cooking water. In this way you will risotto the pasta. At the end of cooking also add the clams and chopped parsley. One last flay and the spaghetti with clams are ready: serve now!.
What happens is wonderful: given enough heat, the clams open - with a sort of unzipping noise, if you put your ear near the pan - and release their liquor with abandon and reveal a plump secret world, a tender bivalve, briny and sweet. Meanwhile, heat the olive oil in a large skillet over medium-high. Add the clams and spaghetti and toss to combine. Toss in the parsley and squeeze in the lemon juice. Season with salt and pepper and divide among four plates.
Recipe : Spaghetti with clams (Spaghetti alle vongole)
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