Spaghetti alle Vongole rosso
| Published: 5th November 2007 15:34 |
A traditional dish from Naples in Italy, a wonderful combination of rich tomatoes and sweet clams. This version is in rosso with tomatoes, for bianco you leave out the tomatoes and add ½ glass of white wine. Vongole are small clams, so you will need the smallest clams you can find, usually the best you can get are carpet shell clams.
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
500g Clams
1 Tin plum tomatoes, finely chopped
4 Cloves of garlic, peeled and chopped
3 Tbsp Olive oil
2 Tbsp Freshly parsley, chopped
Salt
Freshly ground black pepper
500g spaghetti
Method
1. In a large pan heat the oil over medium heat. Add the garlic, cook till golden.
2. Add the tomato and most of the parsley, simmer, stirring occasionally. Cook till sauce thickens, 10 to 15 minutes. Season with salt and pepper to taste.
3. Turn up the heat to high and add the unshelled clams. Shake the pan occasionally to keep sauce from sticking or burning and to distribute the clams.
4. Cook till shells are open, about 5 to 10 minutes. Discard any that remain closed.
5. Meanwhile cook the pasta and when ready, drain into a warm bowl. Pour sauce, clams and all over the pasta and toss well. Sprinkle with the remaining parsley.
By Emma Allsopp
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