Spaghetti alle Vongole
By á-8565
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 48 Manila (or little neck) clams
- 9 oz. spaghetti
- 2 garlic cloves, thinly sliced
- 5 tbsp extra virgin olive oil, divided
- Pinch of crushed red pepper
- 1 cup white wine
- 1/2 cup cherry tomatoes, quartered
- 2 tbsp. fresh parsley, coarsley chopped
Details
Preparation
Step 1
Wash Clams carfeully
Bring a large pot of salted water to boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse
n a large pan, saute garlic in 3 tbsp. olive oil over medium high until translucent. Add clams; season with salt and crushed red pepper
Add white wine; cook over medium-high about 5 minutes, or until clams steam open and liquid is reduced by half
Add cherry tomatoes; cook until soft
Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil
Review this recipe