Vongole alla spaghetti

By : | 0 Comments | On : February 9, 2016 | Category : Cooking fish


Vongole alla spaghetti
Serves 4
This is perhaps the easiest dish to prepare, and is ready in the time it takes for the spaghetti cooks.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 400 g spaghettti
  2. 1.5 kg vongole, cleaned
  3. 2 cloves of garlic finely chopped
  4. 4 shallots, finely chopped
  5. 1 handful parsley, finely chopped
  6. Oil for sweating the veg
  7. A large glass of white wine
  8. Salt and pepper for seasoning
  9. 150 ml crème fraiche
  1. Discard any clams that either will not close when tapped on the table or will not open when cooked.
  2. In a large pan of boiling water, add a little salt and the spaghetti. Fresh spaghetti will take about 8 – 10 minutes, packets of dried spaghetti can take up to 15 minutes. Time your vongole cooking so you have about 8 minutes to finish the pasta.
  3. About three or four tablespoons of olive oil goes into a medium hot pan along with the shallots and when they are translucent add the clams and the wine, bringing to the boil.
  4. Keep the fish moving all the time, until they are all opened – don’t forget to discard any that will not open.
  5. Stir in the crème fraiche (you can use cream!).
  6. Reduce the heat and drain the spaghetti, mixing the vongole and sauce completely with the pasta.
City Cottage http://www.citycottage.co.uk/
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