Spaghetti Alle Vongole Food

SEAFOOD SPAGHETTI

Steps:

• Put a large pan of cold salted water on to boil. Sort through the clams and get rid of those with broken shells. Tap any clams that are open on the work surface - if they don't close, throw them away. Wash the remaining clams in 2 changes of cold water.
• Cook the pasta in the boiling water following pack instructions. Meanwhile, heat the oil in a saucepan and fry the garlic, chilli and tomatoes for 3-4 mins. Add the clams, pour in the wine and quickly put on the lid. Cook for 3-4 mins, shaking the pan occasionally until all or most of the clams have opened. Discard any that don't open.
• Drain the spaghetti and mix with the clams and parsley. Drizzle with olive oil and serve with crusty bread to soak up the juices.

SPAGHETTI ALLE VONGOLE

Steps:

• Place the clams a large bowl of cold salted water and soak for 20 min. this will remove most of the sand from the inside of the shells. Then drain and rinse under running cold water.
• Place the thinly sliced garlic, chopped deseeded chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet, place on a gentle heat until the garlic is golden in colour, then up the heat and add the halved tomatoes and clams before covering with a lid.
• After a couple of minutes, the clams should start to open as they cook, give a little shake to the pan keeping the lid on in other to move the shells around or an even cook.
• Cook the spaghetti in salted water for 3 minutes less than the cooking instructions.
• Use the tongs add the spaghetti to the clams and the now created broth, and finish to cook in the pan for the last 3 minutes steering regularly.
• This way the pasta will absorb the broth and create a velvety sauce. Taste for seasoning, add the remaining of the chopped parsley and serve.

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.

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:

• Begin by purging (or cleaning) the clams. Place clams in a large bowl of cold water and allow to sit for 30 minutes. Carefully lift out clams, then replace water and repeat once more, or until there is no sand and grit left on the bottom of the bowl. Set clams aside.
• Bring a large pot of water to a boil, but do not salt. Add pasta and cook according to package directions, until al dente. Use a measuring cup to reserve ½ cup cooking liquid, then drain pasta and set aside.
• In a large skillet or pan, heat olive oil over medium heat. Add garlic cloves and cook, shaking pan occasionally, until fragrant and golden brown, about 2-3 minutes. If the garlic begins to brown too quickly, turn the heat down to medium-low.
• With the heat on medium-low, add cleaned clams, red pepper flakes, chopped parsley, and white wine to the pan, then cover and cook until opened, 6 minutes. Discard any clams that are tightly sealed (see note below). Add drained pasta and butter to the skillet, then toss to combine. Pour in ¼ cup of reserved pasta water and toss again. If you want more of a sauce, add remaining ¼ cup of reserved cooking liquid. Otherwise, divide into 4 bowls then top with grated parmesan, additional parsley, and freshly ground pepper and serve immediately.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)

Steps:

• Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
• Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)

Steps:

• Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
• Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
• Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
• While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
• Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
• Cook the pasta al dente according to the instructions on the packet.
• Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
• When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.

SPAGHETTI ALLE VONGOLE

Steps:

• Heat up a pot of water and cook the thick spaghetti or linguine until al dente (with a bite in the center of the pasta) per the packaging instructions. Drained and set aside. Save 1/2 cup of the pasta water.
• Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic until you sell the aroma, but not browned.
• Add the clams, pasta water and white wine. (If you can't have alcohol, use water or chicken broth.) Lightly stir the clams and cover the skillet with its lid until the clams open up. Add chicken bouillon powder, ground black pepper and Italian parsley.
• Add the pasta into the skillet. Quickly stir to combine well with the clams and sauce. Add salt to taste. Dish out and serve immediately with lemon wedges.

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:

• In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
• Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
• While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
• Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

SPAGHETTI ALLE VONGOLE IN BIANCO (WITH WHITE CLAM SAUCE) RECIPE

Steps:

• Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
• Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.