SPAGHETTI ALLE VONGOLE

Ingredients:

 

  • 500 gr. whole wheat  spaghetti 

  • 4 tablespoons extra-virgin olive oil

  •  1 garlic clove, thinly sliced 

  • 1/4 teaspoon crushed red pepper flakes

  •  1/4 cup white wine

  • 1 kg. clams

  • 2 tablespoons fresh parsley 

  • Salt &pepper

 

 

 

 

 

Elaboration:

 

Bring a pot with plenty of water to boil. Season lightly with salt. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup of the  pasta cooking water. 

 

Meanwhile, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium  heat. Add the garlic and cook until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine and then the clams; increase the heat  to high. Cover the skillet and cook until clams open and release their juices (around 3-6 minutes, depending on size of clams). As clams open, transfer them to a bowl. Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams along with parsley, and toss to combine. Transfer the pasta to a serving  bowl and drizzle with the remaining oil and some more fresh parsley. Enjoy!.

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