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Spaghetti alle vongole
Spaghetti alle vongole. Delicious, juicy dish, that should be kept simple. Made with clams, garlic and parsley. No tomatoes, no cream, just pure simplicity that brings out the best of this delicious ingredients, vongole. For those of you, who absolutely adore clams, this is a must try, and for those of you, who didn't like them before, maybe this will be a game changer.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    15
    minutes
  • cooking:
    10
    minutes

METHOD

  • prearation

    Bring a stockpot of water to a boil and salt it. Rinse the clams in cold water. Discard any that are open or damaged. Peel and finely chop the onion and garlic. Thinly slice the chili and parsley stalks then roughly chop the parsley leaves. Set aside.

  • cooking

    Put the olive oil into the hot pan and add onion, chili and parsley stalks. Cook over low heat for about 3 minutes. Add the pasta to the boiling water and cook spaghetti according to package instructions.

  • Cooking

    Add garlic to the pan and continue to cook for about 1 minute. Now add the clams and shake the pan well, pour the wine into the pan and continue to cook. After about 3 minutes the clams will start to open but keep shaking the pan around until all of them have opened.

  • pasta

    Drain the pasta, reserving 100 ml of pasta cooking water. Add pasta to the pan with clams and pour over the reserved pasta water. Cook over medium heat, tossing constantly, until pasta has soaked up some of the juices from the pan. Add the parsley, season to taste with black pepper.

  • Serve

    Serve with white bread and a glass of delicious white wine. Bon appetite.

Spaghetti alle vongole served in a pan with parsley

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