Laura, from the gastronomic blog Because , breaks away from the copious casserole meals that are so abundant these days, to propose a very traditional recipe of Neapolitan cuisine: Spaghetti con vongole or, what is the same, spaghetti with clams -sea flavor that melts with the touch of tomato, garlic and chili. A very easy recipe to make, that you cannot miss.

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

In fact, it's a dish that my husband and I have eaten together on many New Year's Eves. Sometimes we have changed 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. Boiled spaghetti according to manufacturer's instructions

2 garlic cloves, peeled and minced

8 ripe cherry tomatoes cut in half

1/2 dried red chile, seeded and finely chopped

15 gr. fresh parsley, stemmed and chopped

extra virgin olive oil

2 tablespoons of dried tomato paste

300 gr. clams

1 glass of rosé 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 at hand before starting to prepare it.

Pour a good stream of oil in the pan and put over medium high heat, and add the garlic, tomatoes, chili and sun-dried tomato paste. Sauté for a couple of minutes and add the clams. A few seconds later 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, watering well with the juice from the pan.

Note: The Le Creuset non-stick frying pan is ideal for this type of preparation, since it allows the sauce that we cook in it to be distributed evenly throughout the pasta and also has a fantastic presence to serve the preparation directly at the table.

Comments

Anna said:

Ayer hice esta receta para cenar… ya no podía aguantar más! Y el resultado fue EXQUISITO!!!

Nos encantó a todos! Superfácil de hacer, no necesitas mucho tiempo y el resultado es buenísimo! Qué más puedes pedir!

GRACIAAAAAAASSSSSSSSS!

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