A classic of Italian cuisine
A dish that has no season and that always gives great emotions to the palate!
Ingredients for 4 people
- 1 Kg Fresh clams
- 3 Clove of garlic
- 500 g Spaghetti vermicelli
- q.b. Olive oil
- q.b. Fresh parsley
Process
Spaghetti con le vongole
The first thing to do is prepare the clams.
Clean them well from any sand by rinsing them in plenty of water. Let them rest for at least 1 hour then rinse them under running water.
Cook the pasta and in the meantime, put a drizzle of oil in a large pan and brown two cloves of garlic, then add the clams.
Cook them for a few minutes over high heat and when they are all open, sprinkle them with white wine. Now set the clams aside and pour the still al dente spaghetti into the same pan. Sauté them for a few minutes and add the clams.
A sprinkle of fresh parsley, pepper... and you are ready to bring the sea to the table.
Enjoy your meal!
Nutritional tab
- Calories kcal: 410
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