Spaghetti alle Vongole

2014-02-22
  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 30m

Ingredients I use

4 large cloves garlic, finely chopped
1 shallot, medium or large
2 table spoons of unsalted butter
2 small dried red chili pepper, crushed, or a pinch of red pepper flakes
2 tablespoons of extra virgin olive oil
1 pounds small hard shell Manila clams
1 cup white wine (Unoaked Chardonnay)
Salt and pepper to taste
1 cup fresh Italian parsley leaves, finely chopped
1 pound of dried spaghetti

How I make this

Bring a large pot of salted water to a boil and add the pasta and cook, stirring frequently, until al dente. In a large saucepan over medium heat, warm the garlic, shallots and chili pepper in the olive oil until the garlic is golden brown and the shallots have softened, about 3 minutes.
Add the clams, white wine and butter, stir for one minute till the alcohol burns off and cover.  Simmer over medium heat, shaking the pan occasionally until all the clams open. While the Drain the pasta and transfer to the pan with the other ingredients. Add parsley, salt and pepper to taste.

 

Enjoy!

 

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