Home Pasta SPAGHETTI VONGOLE (Clams Pasta) | SEAFOOD PASTA with VONGOLE | Italian Food Recipes

SPAGHETTI VONGOLE (Clams Pasta) | SEAFOOD PASTA with VONGOLE | Italian Food Recipes

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Spaghetti vongole is a straightforward dish PACKED with flavour. Bursting with all the colors of Italy, this seafood pasta combines juicy cherry tomatoes, parsley and garlic with one of the flavoursome shellfish within the Adriatic sea – Vongole. (Don’t underestimate the flavours of those tiny morsels!)
Linguine Clams Recipe, certainly one of my favourite seafood pasta.

A particular because of Gianluca Zaccagnini and the great group of Cantina Zaccagnini http://www.cantinazaccagnini.it/?lang=en

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SPAGHETTI VONGOLE

INGREDIENTS:
Linguine pasta 500g
White wine
1 clove of garlic (finely chopped)
500g vongole (Pipi’s)
Extra virgin olive oil
8-10 cherry tomatoes
Pinch of rock salt
Sprinkle of pepper
Generous quantity of recent parsley

UTENSILS:
1 x giant saucepan
1 x 5L giant pot
Sharp knife
Wooden spoon

METHOD:
1. Boil 5L of water in a big pot in preparation in your spaghetti vongole.
2. Turn the range on to a medium/excessive warmth and add a beneficiant quantity of additional virgin olive oil.
3. Once the oil has begun to heat, add the finely chopped garlic and simmer till it begins to vary color.
4. Add the vongole into the pan and stir nicely. Then add a glass of white wine and let it simmer.

VINCENZO’S PLATE TIP: Be cautious to not get burnt when including within the wine as when it hits the oil within the pan, there could be a small burst of steam!

5. Leave the vongole to simmer within the pan till they start to open. If they don’t open within the center, it usually means they don’t seem to be good to eat.
6. Next, add 8-10 cherry tomatoes diced in half – the juicier, the higher! Stir by means of nicely.
7. Squeeze half a lemon into the pan, after which add a pinch of rock salt and pepper, then combine.
8. Add a beneficiant quantity of recent parsley (chopped) and let it simmer so all of the juices and flavours infuse the vongole shells.
9. Once the water has boiled within the giant pot, add the pasta linguine and depart it to prepare dinner primarily based on the packet directions (al dente is at all times greatest!).
10. When the cherry tomatoes have softened and the liquids have began to evaporate, the dish is sort of prepared.
11. Strain the pasta as soon as it has cooked to your liking and add it to the pan (on a low warmth).
12. Mix the pasta nicely in order that it soaks up the scrumptious liquids and flavours out of your sauce.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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CREDITS
– Cameraman: Andrea Aceto
– Photographer: Ivan Di Vanto

MUSIC: Courtesy of Audio Network http://www.audionetwork.com

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#VincenzosPlate is a You Tube channel with a give attention to cooking, decided to show the world, one video recipe at a time that you simply don’t must be knowledgeable chef to impress pals, household and your self with mouth-watering #ItalianFoodRecipes proper out of your very personal kitchen, while having amusing (and a glass of vino!).

SPAGHETTI VONGOLE | SEAFOOD PASTA with VONGOLE | Italian Food Recipes

#spaghetti #spaghettivongole #seafoodpasta #seafood #vongole #clams #italianfood #italianfoodrecipes #vincenzosplate #linguineclams #pastavongole #steamedclams

Re-Watch the Spaghetti Vongole video recipe: https://youtu.be/2X_Of4SWBwc

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36 Comments

  1. beardan76

    November 18, 2018 at 10:19 am

    When we were young we used to up to Lake Munmora (on the way to Newcastle) for a summer getaway and catch those 'pippies' (as we called them) on the beach and take them home and fry them up. I didnt eat them but enjoyed catching them.

    Reply

  2. WILLIAM LECKRONE

    November 18, 2018 at 10:19 am

    Oh my god this looks so good and yet simple but lots of great flavor

    Reply

  3. Albert Harrison

    November 18, 2018 at 10:19 am

    I want this ,on a cold snow filled day here in England ,I want to eat this lol , and I will another day

    Reply

  4. Ken Riccio poems

    November 18, 2018 at 10:19 am

    Looks fantastic Vincenzo, you are the absolute best of the best!! bon appetite'

    Reply

  5. erracht

    November 18, 2018 at 10:19 am

    This is my favorite dish and that looks absolutely delicious. Viva l'Italia!

    Reply

  6. christopher furlong

    November 18, 2018 at 10:19 am

    Your genuine personalty does not seem to show. The persona you bring comes across a little forced. It seems to me you are attempting to replicate the great Genaro Contaldo.

    Reply

  7. Miao Tse Tung

    November 18, 2018 at 10:19 am

    v cosa cazzo ne sapete di noi e della nostra cucina!

    Reply

  8. Abhi Foodie

    November 18, 2018 at 10:19 am

    Best video

    Reply

  9. Sophia Tseng

    November 18, 2018 at 10:19 am

    How many servings did you cook in the video? Because some guests of mine are coming over and I would love to cook this.

    Reply

  10. Ross Barrett

    November 18, 2018 at 10:19 am

    2 poofs.

    Reply

  11. The Italian Granny Show - Italian Recipes

    November 18, 2018 at 10:19 am

    Minchia che Buono!

    Reply

  12. A.F.I. Kayak Fishing

    November 18, 2018 at 10:19 am

    Man this is real food. It's a shame that you cant find something like this in a restaurant. But like you said it the video, if it's made with love thats where the real flavors come from. Love your work mate keep it up 👍

    Reply

  13. Raffaele Di Virgilio

    November 18, 2018 at 10:19 am

    Vincenzo abbiamo qualche piccolissima divergenza su aglio e tempo di cottura, ma rientra nelle differenze di gusto. Volevo darti un suggerimento, se me lo consenti: per evitare di far schizzare l'olio, aggiungi il vino solo dopo che si sono aperte le vongole, anche perchè così ti aiuta a raccogliere le proteine espulse dai molluschi e riesci ad ottenere una manteca più cremosa ( ti sono uscite un po secche 🙂 ). Poi, sarò un po' laido, ma per 500 g di linguine ci vanno almeno 1 Kg di vongole, crepi l'avarizia!
    Comunque ti ringrazio perchè ti batti per la Cucina Tradizionale Italiana.
    P.S. 2 filetti di alici no? Vabbhe….

    Reply

  14. Pajtas Chili Pepper

    November 18, 2018 at 10:19 am

    Looking delicious . Bravissimo!

    Reply

  15. La cucina di Domenica

    November 18, 2018 at 10:19 am

    Buoni. ho dato uno sguardo al tuo canale,mi sono iscritta,e piccola curiosita' ma,se non ho capito male, vivi in Australia? Ciaoo.

    Reply

  16. cenz1111

    November 18, 2018 at 10:19 am

    just like i make them vincenzo…awesome..i normally add a touch of pasta water at the end ..only a touch…

    Reply

  17. Toni McNair

    November 18, 2018 at 10:19 am

    I'm selling everything in the US to include my home and moving (retiring) to Italy (Rome) and this totally excites me – on a hard day too, as it is never easy to let everything go…grazie Bello!

    Reply

  18. Claire Sophia

    November 18, 2018 at 10:19 am

    Wow, lovely video and setting! Love those t shirts and the food looks amazing!

    Reply

  19. shonerip

    November 18, 2018 at 10:19 am

    ciao, Vincenzo, immagino che avrai passato delle magnifiche ferie, e tante belle mangiate. Spaghetti e vongole (linguine nel video) sono il mio piatto preferito. 👍Pino

    Reply

  20. CyborGod TV

    November 18, 2018 at 10:19 am

    Great Recipe ! The Dynamic camera adds to the real feel 🙂 Loved it

    Reply

  21. Le ricette di TerroreSplendore

    November 18, 2018 at 10:19 am

    fantastico piatto, meraviglioso paesaggio….bravissimo e simpaticissimo tu! Complimenti a presto 🙂

    Reply

  22. Lisa T Lets Cook

    November 18, 2018 at 10:19 am

    The scenery is beautiful!! Your pasta looks amazing!! YUM!!

    Reply

  23. Sweet y Salado

    November 18, 2018 at 10:19 am

    I love how pretty you serve the plate, Vincenzo. It makes it look even more delicious!

    Reply

  24. Chop Happy

    November 18, 2018 at 10:19 am

    Oh man I can see myself twirling the pasta on my fork ready to eat like crazy! Great video!

    Reply

  25. It's Only Food w/Chef John Politte

    November 18, 2018 at 10:19 am

    absolutely stunning

    Reply

  26. doloresmytube

    November 18, 2018 at 10:19 am

    grazie, carissimo Vincenzo, adesso sto bene, mi sono rimessa dall' indigestione che mi hanno procurato i tuoi manicaretti prelibati… complimenti, alla prossima – dolores-

    Reply

  27. In The Kitchen With Jonny

    November 18, 2018 at 10:19 am

    I'm craving that so bad. Looks amazing 🙂

    Reply

  28. JimmyFungus

    November 18, 2018 at 10:19 am

    Gianluca Zaccagini is a good protege for the Food Father

    Reply

  29. Duty Free Critic by M.Dee

    November 18, 2018 at 10:19 am

    this looks delicious.

    Reply

  30. LCJ farms

    November 18, 2018 at 10:19 am

    Wow that looks fantastic

    Reply

  31. Helsic en China

    November 18, 2018 at 10:19 am

    wow it looks so delicious!! thanks for sharing

    Reply

  32. JennysCountryChannel

    November 18, 2018 at 10:19 am

    Wonderful video Vincenzo 🙂 Wishing you a great weekend……Best wishes ☘☘☘☘ Jenny ☘☘☘☘

    Reply

  33. Air Fryer Recipes with Booger500us

    November 18, 2018 at 10:19 am

    Oh mommy likes!

    Reply

  34. Bradley Bakes

    November 18, 2018 at 10:19 am

    Looks delicious as always Vincenzo!

    Reply

  35. ann sander

    November 18, 2018 at 10:19 am

    that s absolutly awesome my friend … for sure all stars *** and a happy and sunny weekend ..much love ann

    Reply

  36. Nikki Harris

    November 18, 2018 at 10:19 am

    Vinny yet again you never fail to make a meal that doent make my mouth water.
    You are a beautiful chef.

    Reply

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