Vongole (Clams)

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   1.

2. 2

   Wash and keep the clams in salt water for half an hour before cooking.

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   2.

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   Cut each tomatoes into 2-3 pieces.

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   3.

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   In a sauce pan over medium heat, saute garlic in oil until light blond.

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   4.

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   Add tomatoes, salt, half of parsley .

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   Stir slowly and cook for 3-4 minutes.

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    5.

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    Add drained clams, stir and cover till the clams are open (3-4 minutes).

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    Add cup white wine6.

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    Drain the spaghetti cooked al dente and put back into the same pasta pan, pour on the clam juice from the sauce pan and stir for 1 minute over medium heat (You can start to cook pasta, in the pan with boiling water, when adding tomatoes to sauce pan).

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    7.

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    Top each dish with clams and the rest of parsley and then serve.

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    To cook the recipe without tomatoes spring simply the step nr.

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    4 A dry cold white wine is the right accompaniment for the Spaghetti e vongole.

* Per serving · 4 servings · Values may vary.

No additional tips available.