Well, here is a recipee for a plate of original Spaghetti Vongole.
Prepare this dish two ways:
in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine;
in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south.
Prep Time: 30 minutes
Cook time: 40 minutes
Palourde, or carpet-shell clams, vongola verace, are used; or the small, Mediterranean Wedge Shell (Donax trunculus), also known as the Tellina or “bean clam”. Both types are also called arselle in Liguria and Tuscany.
- 400g spaghetti
- 600g vongole
- 1 spicchio d’aglio
- 1 decilitro di olio extra vergine d’oliva
- prezzemolo tagliato
- peperoncino piccante (appena un pezzetto, facoltativo)
Soffriggete l’aglio ed il peperoncino con olio in una padella larga e bassa.
Aggiungete le vongole ben lavate, coprite ed attendete che si aprano. A parte, cuocete gli spaghetti e scolateli quando ancora non sono ben cotti, aggiungeteli alle vongole ed al prezzemolo tagliato.
Molte persone preferiscono aggiungere nella padella con aglio olio e peperoncino anche dei pomodorini tagliati a meta.
- Calories 689
- Carbohydrates18 g (6%)
- Fat43 g (67%)
- Protein55 g (111%)
- Saturated Fat12 g (62%)
- Sodium923 mg (38%)
- Polyunsaturated Fat9 g
- Fiber4 g (18%)
- Monounsaturated Fat18 g
- Cholesterol213 mg (71%)
Va bene, manjamo allora.
Spaghetti alle vongole recipe
Italians prepare this dish two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.