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Spaghetti Alle Vongole

Name: Spaghetti Alle Vongole
Ingredients: 4 tbs evoo⁣; 2 cloves garlic, sliced⁣; 1 tbs chopped parsely⁣; 1 tsp chopped red chilli⁣; 60ml dry white wine⁣; fresh basil leaves⁣; 10 live clams⁣; • 4 tbs EVOO⁣; • 2 cloves garlic, sliced⁣; • 1 tbs chopped parsely⁣; • 1 tsp chopped red chilli⁣; • 60ml dry white wine⁣; • 225g spaghetti, cooked al dente (time it so that you drain it when its time to add it to the pan)⁣; • Fresh basil leaves⁣

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Dan Almond

91 recipes

Ingredients

4 tbs evoo⁣
2 cloves garlic, sliced⁣
1 tbs chopped parsely⁣
1 tsp chopped red chilli⁣
60ml dry white wine⁣
fresh basil leaves⁣
10 live clams⁣
• 4 tbs EVOO⁣
• 2 cloves garlic, sliced⁣
• 1 tbs chopped parsely⁣
• 1 tsp chopped red chilli⁣
• 60ml dry white wine⁣
• 225g spaghetti, cooked al dente (time it so that you drain it when its time to add it to the pan)⁣
• Fresh basil leaves⁣

Preparation

Cover clams in salted water (3% salinity for the ) for 45 mins.
This will allow them to exude any grit/sand.
Take clams from bowl, wash under running water. ⁣
Discard any that don't close.
In a pot, add clams + 50ml of water.
Cover pot on med heat and checking regularly, remove clams that have opened up and set them aside.
Make sure you don't remove any of their juice from the pot.
Once all clams removed, take the meat from the shell, place in a bowl, add 1 tbs EVOO, cover and set aside.
The pot should have nothing but clam juice in it. Remove that clam juice to a bowl and set aside.⁣
In a separate pot, heat to medium, add EVOO, garlic, parsely, chilli.
Saute for 1-2 mins.
Add wine, simmer 1 min.
Add clams, their juice, pasta, basil.
Toss for 1 min. Serve