spaghetti with vongole

Laura, from the gastronomic blog Because , is moving away from the copious casserole meals that are so prevalent these days, to propose a very traditional recipe from Neapolitan cuisine: Spaghetti with vongole or, in other words, spaghetti with clams - a taste of the sea that blends with the touch of tomato, garlic and chili. A very easy recipe to make, that you can't miss.

And what are you going to eat on New Year's Eve? Yes, yes, I said it right... eat. Because these days we focus so much on what we are going to eat at the celebration tables that we snack on anything the rest of the time. Well, I propose a simple, healthy and no less delicious recipe for you to take into account in your daily menus during these festive days we are in.

In fact, it is a dish that my husband and I have eaten together on many New Year's Eves. Sometimes we have substituted clams for mussels, which we like as much or more than clams and are also considerably cheaper.

A plate of pasta, a glass of white wine and...enjoy!

Ingredients (for 2 people):

160 gr. spaghetti boiled according to manufacturer's instructions

2 cloves of garlic, peeled and sliced

8 ripe cherry tomatoes cut into two halves

1/2 dried red chili, seeded and finely chopped

15 gr. fresh parsley without stems and chopped

extra virgin olive oil

2 tablespoons dried tomato paste

300 gr. clams

1 glass of rose or white wine

Elaboration:

It is a super simple recipe, but for it to turn out perfectly it is important to have all the ingredients and utensils on hand before starting to prepare it.

Pour a good splash of oil into the pan and place over a medium-high heat. Add the garlic, tomatoes, chilli and dried tomato paste. Sauté for a couple of minutes and add the clams. After a few seconds, add the wine. Cover the pan for a minute and when all the shells have opened (discard those that take longer to open than the others) uncover and add the pasta. Stir well and heat the pasta in the pan, adding the chopped parsley.

Serve freshly made, drizzled well with the juice from the pan.

Note: The Le Creuset non-stick pan is ideal for this type of preparation, as it allows the sauce that we cook in it to be evenly distributed over the pasta and also has a fantastic appearance for serving the preparation directly on the table.