Wednesday, November 12, 2014

Spaghetti Vongole


1 pound spaghetti
3 cloves of garlic chopped
1 pinch red pepper flakes
½ cup extra virgin olive oil
8 cherry tomatoes chopped
2 to 3 pounds clams
1 cup dry white wine
Salt and pepper to taste
1 cup fresh parsley chopped


Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, until al dente
5 minutes before the pasta are cooked, heat the olive oil over medium heat
Add the garlic, the chopped tomatoes and the chili powder and cook about 1 minute until the garlic just start to get golden
Then add the clams, the white wine and cover shaking the pan occasionally until all the clams open (about 3 to 4 minutes)
Take out all the clams which didn’t open
Drain the pasta and add it to the pan of clams
Sprinkle with parsley and stir for 1 extra minute
Season with salt and pepper to taste

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