June 27, 2014

Pasta Vongole Recipe

Serving Size: 4     Prep Time: 10 minutes     Cooking Time: 20 minutes

250 g Spaghetti or Angel Hair Pasta
1 kg Clams
2 Tbsp Clams broth 
Olive oil
8 cloves (2 Tbsp) garlic, minced
1/2 (2 Tbsp) onion , chopped
2-3 tomatoes (1/4 cup), diced
1/2 cup Wine wine
1 Tbsp butter
1 stalk parsley, chopped

1. Thoroughly clean the clams with running water. Bring to a boil for less than 5 minutes letting the clams to open. Drain clams but keep few amount of broth in a separate container. Set aside.
2. Cook pasta according to back-of-pack instruction. Drain with cold running water. Set aside.
3. On a separate pan, put olive oil.  Saute garlic and onion then add tomatoes.
4. Add white wine then simmer letting the alcohol evaporates. Add clams broth.  Add salt to taste if needed.
5. Put the clams, mix well. Then add the pasta and the butter. Add more olive oil if needed. 
6. Garnish pasta with chopped parsley.

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