Spaghetti alle vongole is hands down my favorite pasta dish so I tried to make it tonight and it was pretty easy! Just make sure not to add any salt since the clams are plenty salty. Enjoy!
Ingredients:
Clams – 2.5 pounds of manila clams or 12 to 18 littleneck clams
Garlic – 5 to 7 gloves, chopped
Shallots – 2, chopped
Dry White Wine – half cup
Butter, unsalted – 2 tablespoons, cut into small cubes
Parsley – half cup, chopped (can substitute with cilantro)
Note: don’t add salt to the clams
Directions:
- Soak clams in cold water for 20 minutes.
- Set out two pots: one for the pasta and one, preferably with a clear lid, for the clams. It is best to cook the two in parallel so they are both hot when served.
- For pasta: boil a pot of water, lightly salt the water and boil the spaghetti until al dente. Drain and remove, toss with olive oil so the pasta doesn’t stick together.
- For clams: use a pot with lid, coat the pot generously with olive oil and sautee shallots and garlic for 3 to 4 minutes. Making sure that the garlic doesn’t burn.
- Add clams and white wine to the pot. Cover and simmer for 6 to 8 minutes, or until the clams open.
- Mix in 2 tablespoons of parsley and butter.
- Garnish with parsley and it’s ready to be served with the pasta.
Nice…
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