Spaghetti alle Vongole

Spaghetti alle Vongole

FOR 4 people Preparation time: 35 MIN.
350 - 400g spaghetti or linguine pasta 800g clams (approx. 200g per person) 4-5 tbsp olive oil for frying, here we recommend the Olive oil Oleum from Brist 3 - 5 garlic cloves, finely chopped 1 peperonicino (red chilli, or dried chilli) 1 carrot, finely chopped 1/2 glass of dry white wine 1-2 handfuls of fresh parsley Salt & pepper

Preparing the Spaghetti Vongole

1. The clams for the pasta Vongole

The main ingredient of the Spaghetti Vongole are the clams. If you follow the original recipe, get the Vongole Veraci clams. These can be a bit more expensive, but the taste is more intense and worth the money ;-) Wash the clams in cold water and remove any broken clams. Now it's time to cook.

2. Chopping up the ingredients for the spaghetti vongole

Garlic, parsley and chilli are chopped into small pieces and finely chopped. If you don't like it too spicy, remove the seeds from the peperonicino.

3. Spaghetti

Bring a pot of water to the boil. As soon as the water starts to boil, add the spaghetti. I add a good dash of salt to the water so that the pasta gets a good salty taste. But this is not essential, as you can also use the water from the clams (see the next step). Please make sure that the pasta is cooked al dente ;-) So make sure that the pasta is taken out in good time before the end of the cooking time.

4. Clams

While the water is simmering, fry the clams in a large pan covered for 5 minutes. Use medium to high heat here. As soon as the clams are open, you can turn the stove off again. Now let the mussels cool briefly and remove the shell from about half of the mussels. The rest can stay in the mussel. Also use the liquid that has formed in the pan. This gives the pasta that delicious Vongole taste again.

5. Blending the spices with the clam

Now use half of the olive oil to briefly fry the garlic and peperoncino in a pan. Fry until the garlic is nice and soft. Now add the mussels (with and without shells) and their liquid and let the whole thing simmer for a few minutes. Now the wine comes into play. Add the dry white wine to the pan and let the whole thing simmer for a few minutes until the alcohol reduces. Now the parsley and the remaining olive oil can be added. Let the whole thing simmer for another 3 to 5 minutes and then turn off the heat. Now the pasta and the Vongole sauce are combined. Let it rest in a pot for 2 to 5 minutes so that the pasta can absorb the sauce well.

5. Seasoning and serving the spaghetti vongole

Preheated plates are ideal so that the pasta doesn't cool down too quickly. Arrange the pasta on the plate with a pinch of fresh parsley, drizzle a few drops of olive oil over the pasta and grate Parmesan over it. Et voila and the Neapolitan classic, Spaghetti Vongole is served. We hope you enjoy your meal!
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