pasta alle vongole- spaghetti with clams
serves 2
- 1/2-3/4 lb. spaghetti
- 1lb. manila clams
- 3 cloves garlic, minced
- 4 t olive oil
- splash of white wine (4 or 5 t)
- 2 t italian parsley, chopped
- boil spaghetti al dente
heat large pan over high heat. add olive oil garlic and clams, stir and cover pot. shake pan and when clams begin to open (about 2 minutes) add wine and cover until clams all open. reduce heat, add spaghetti and toss clams and pasta. serve and garnish with parsley.
previous post
[…] the italian christmas feast of the seven fishes (see below). we mentioned the fantastic clam dish, pasta con le vongole. there are different versions: one uses tomatoes, con pomodori, some use tomato sauce, but to me […]
[…] here’s the recipe. […]