When our daughter comes home the first thing she asks me to prepare is “pasta alle vongole “red or white that’s the question! In other words with or without tomatoes? We normally have them without.
Ingredients
- spaghetti: 400g
- Clams: 1kg (for this recipe I used “lupini “, they are smaller but tastier than clams)
- Garlic: 2 cloves
- Red chilly pepper
- Half a glass of white wine
- Parsley
- EVO (Extra Vergine Oil)
Put the clams in a bowl filed with cold water and leave them to flush out any impurities (changing the water several times). Doing so you will not have the unpleasant surprise of sand between your teeth ! Add the clams in a pan with the olive oil, garlic and red chili pepper. Turn up the heat and cover with a lit, add the wine and give the pan a shake every 20 seconds, the clams are ready when they’ve opened. Filter the white wine and clams sauce. When the spaghetti are cooked toss them in the filtered sauce add the clams and leave them for half a minute ( for the pasta to absorb all the flavours). Serve with a glass of cold white wine ! Done, buon appetito!
Zia Tata’s kitchen 