spaghetti with vongole
Laura, from the gastronomic blog Because , leaves 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 - flavor of the sea that melts with the touch of tomato, garlic and chili. A very easy recipe to make, which 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 drink at the celebration tables that we then 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 for these festive days.
In fact, it is a dish that my husband and I have eaten together 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 grams spaghetti, boiled according to manufacturer's instructions
2 garlic cloves, peeled and minced
8 ripe cherry tomatoes cut into two halves
1/2 dry red chili seeded and finely chopped
15 grams fresh parsley stemmed and chopped
extra virgin olive oil
2 tablespoons dried tomato paste
300 grams clams
1 glass of rosé or white wine
It is a super simple recipe, but for it to come out perfectly it is important to have all the ingredients and utensils at hand before starting its preparation.
Pour a good splash of oil in the pan and put over medium high heat, and add the garlic, tomatoes, chili and sun-dried tomato paste. Saute 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 (we discard the ones 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 pan juices.
Note: Le creuset's non-stick frying 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 presence to serve the preparation directly at the table.
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!