This is a very easy recipe. You needFresh small clams in shells 500 gr. 300-400 gr. of ripe tomatoes. Chopped garlic 4-5 cloves Olive oil 1/2 cup Salt 1/2 teaspoon (keep in mind, the vongole carry some salt, anywayChopped parsley 1/2 cup Spaghetti 500 gr. (Take good quality!) Two or three small (1-2cm) dried chili peppers (chopped, without seeds, and wash your hands immediately after chopping them!)1. Wash and keep the clams in salt water for half an hour before cooking..2. Peel the tomatoes (shower them with boiling water, the peeling gets off easily, afterwards. Chop the tomatoes into small pieces.3. In a sauce pan over medium heat, saute garlic in oil until light blond.4. Add tomatoes, salt, half of parsley, and the chili. Stir slowly and cook for 3-4 minutes.5. Add drained clams, stir and cover till the clams are open (3-4 minutes). If the sauce is too dry add 1/4 cup boiling water from the pasta pan.6. Drain the spaghetti cooked al dente and put back into the same pasta pan, pour on the clam juice from the sauce pan and stir for 1 minute over medium heat (You can start to cook pasta, in the pan with boiling water, when adding tomatoes to sauce pan).7. Top each dish with clams and the rest of parsley and then serve.8. If you have spaghetti plates, strew some chopped parsley over the edges of the plates. Looks great.This is a slightly modified version of this recipe:http://www.recipes.portanapoli.com/Recipes/spaghetti-vongole.htmlAs you see, I take more tomatoes (not necessarily cherry tomatoes) and peel them. I take more garlic and add the chili peppers.Abe
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