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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Linguine pasta 500g
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
1 x giant saucepan
1 x 5L giant pot
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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SPAGHETTI VONGOLE | SEAFOOD PASTA with VONGOLE | Italian Food Recipes
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Re-Watch the Spaghetti Vongole video recipe: https://youtu.be/2X_Of4SWBwc