Gwyneth Paltrows Spaghetti Alla Vongole Food

PASTA ALLE VONGOLE

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

SPAGHETTI ALLE VONGOLE

Steps:

• Add 1/4 cup olive oil to a high-sided pan with a lid. Add the minced garlic, bay leaves, red pepper flakes and thyme bundle. Heat pan over medium heat and cook, being careful not to burn the garlic, until fragrant, 2 to 3 minutes. Add the clams and wine and turn the heat to high. Cover and steam until the clams have fully opened, 3 to 5 minutes. Transfer the clams to a glass bowl and return the liquid, thyme bundle and bay leaves back to the pan. Remove most of the clams from their shells and set aside. Reserve the remaining clams in their shells for garnish.
• Drop the pasta in a large pot of generously salted boiling water. Cook, stirring occasionally to make sure pasta does not stick to the pot, until al dente, 7 to 8 minutes. Drain the pasta and set aside.
• Increase the heat to medium under the sauce and add the lemon zest and juice and clam juice. Taste for seasoning and simmer. Add the drained pasta, shelled clams and 2 pats of butter. Toss to combine. Remove the bay leaves and thyme bundle. Sprinkle with the herbs, a handful of grated Parmesan and a drizzle of oil. Toss to fully coat the pasta.
• Preheat the broiler.
• Melt the remaining 4 pats butter in a saucepan together with the garlic. Brush the bread with the garlic butter and toast in the broiler for about 2 minutes.
• Divide the pasta into 2 bowls and drizzle with the remaining pan sauce. Garnish with the reserved clams, a sprinkle of Parmesan and a slice of garlic bread.

SPAGHETTI ALLE VONGOLE

Steps:

• Bring a large pot of salted water to a boil.
• Add the clams to a large skillet. Cover with a lid and heat over medium-high heat. Steam for 3 minutes, and then remove the lid and transfer all opened clams to a bowl to cool. Cover the skillet and cook again for 1 to 2 minutes more. Remove the lid and again transfer all opened clams to the bowl. Repeat another time, if necessary, until most clams have opened. Discard any clams that do not open.
• Pour the broth from the skillet into another bowl and set aside. Once cool enough to handle, remove the meat from three-quarters of the opened clams and chop the meat finely. Discard their shells. Try to capture any of the juice and combine with the reserved broth.
• Add the spaghetti to the boiling water and cook until al dente, 1 minute less than the package instructions call for.
• In the same large skillet the clams were cooked in, add the olive oil and heat until hot. Saute the chili flakes and garlic. As soon as the garlic is fragrant, add the white wine and cook until reduced, about 3 minutes.
• Add the chopped clams along with the clams still in their shells to the skillet with some of the reserved juices (about 1/2 cup). Cook until reduced slightly, and then season with salt and pepper. Toss together thoroughly.
• Drain the spaghetti and add to the sauce. Toss over high heat for a few moments until the pasta is well coated.
• Serve the dressed pasta with the chopped parsley, a drizzle of olive oil and an extra touch of crushed chili flakes.

SPAGHETTI ALLE VONGOLE

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
• Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

SPAGHETTI ALLE VONGOLE

Steps:

• Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
• Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.