Spaghetii 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
- 25 mins total
- 10 mins prep
- 15 mins cook
- serves 4
1/4 cup roughly chopped fresh flat-leaf parsley
2 peeled and halved garlic cloves
1 pound spaghetti
2 pounds of clams
1/3 cup of white wine
crumbled grissini or day old bread
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.
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