Spaghetti alle vongole.
Our trip to Italy is coming to an end, but before moving on to our next big adventure, I have one more recipe from Chef Riccardo that he kindly prepared and shared with me, and I could not wait to pass it along to all of you.
Spaghetti alle Vongole. Easy to prepare and I know you will want to have seconds.
Enjoy and stay tuned for our next adventure to…..
SPAGHETTI ALLE VONGOLE
¼ cup parsley, roughly chopped
2 garlic cloves, peeled and halved
1 pound of Spaghetti
2 pounds of clams
1/3 cup of white wine
Grissini or day old bread, sliced to make rough bread crumbs
Put clams in water and add salt to open them and clean them. Shake them and change the water twice. Remove all broken clams and set aside.
In a large pot add water, add salt and cook over high heat.
In a large skillet Sautee garlic with olive oil, parsley. Add the clean clams and the white wine. Cover and let steam them.
Cook the spaghetti according to package directions, they must be al dente.
When they are ready, add them to the skillet with the clams and cook lightly. Add some spaghetti cooking water, the pasta must be wet, shake in the pan to toss all the ingredients together.
Add bread crumbs and serve hot.
Trying to toss under the watchful eye of Chef Riccardo