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spaghetti alle vongole

SPAGHETTI ALLE VONGOLE


  • Author: Chefjar

Ingredients

  • Clams ( vongole veraci)- 1 kg
  • Linguini/Spaghetti- 320 gm
  • Cherry tomatoes (cut in halves) -100 gm
  • Lemon- 1( juice & rind)
  • Garlic cloves-1-2
  • Olive oil- 100 ml
  • Parsley (chopped)-20 gm
  • Salt & Red chili- To Taste

Instructions

  1. Boil spaghetti in slightly salted water 11 minutes or as indicated on the package. Keep 2-4 tbsp of cooking water. Put aside.
  2. Heat 2 tbsp of olive oil in a large pan. Add the washed and cleaned clams. Cook (covered), shaking the pan occasionally for 7 minutes or until the clams open. Remove any clams that do not open.
  3. Take a small bowl, place a strainer with a piece of light white cloth over it , pour the sauce left in the pan and filter thoroughly.
  4. Again heat 4 tbsp of olive oil in a pan. Add chopped garlic and tomatoes; cook over medium heat 5 minutes. Add lemon juice and 1 tsp of lemon rind, pour the sauce previously filtered. Cook another 2 minutes.
  5. Add to the pan the shelled clams, the whole ones, chopped red chili. Rapidly mix and turn off the heat after a couple of minutes.
  6. Immediately add spaghetti to the pan with the clams, pour 2-4 tbsp of cooking water and mix everything quickly. Garnish with fresh parsley.
  • Category: Seafood/Pasta
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 397
  • Sodium: 180 g
  • Fat: 20 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 60 mg