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SPAGHETTI VONGOLE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Place the baby clams in a colander and submerge in a bowl of cold water. Shake vigorously, then lift out the colander and replace with fresh water. Repeat until the clams are clean and then drain well.
- Heat the olive oil in a large saucepan and add the garlic and the baby clam, cover and cook until all the clams have opened. Discard the clams that do not open.
- Take out the clams from the pan with a slotted spoon. Remove the shells from half the quantity of the clams and set aside. If there is any liquid left out, return it to the pan.
- Add the wine and the cream to the pan and increase the heat to reduce the quantity of the sauce.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water.
- Return the clam to the sauce, stir well and simmer for two minutes.
- Add the parsley and the spaghetti, mix well using two spoons to combine the spaghetti with the sauce.
- Serve with Parmesan.
INGREDIENTS
- 750 grams of baby clams (vongole)
- 4 tablespoons of Cooking oil
- 2 garlic cloves, crushed
- 100 ml of dry white wine
- 5 tablespoons of cream
- 750 grams of spaghetti
- A handful of Italian parsley, chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for garnishing
I can't wait to try it, but my religion doesn't allow alcohol, can I replace it with something else? Thanks! impossible game