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Home Spaghetti alle vongole

Spaghetti alle vongole

Name: Spaghetti alle vongole
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 kg vongole; 2 cloves garlic; 2 beefsteak tomatoes; 1 red Spanish chili; Small bunch of fresh parsley; 1 glass white wine; 500 g spaghetti; 50 g unsalted butter; 50 ml extra virgin olive oil

Recipes Main courses Italian Valentine's Day

This delicious and quick dish is a true Italian classic! Spaghetti alle vongole is a pasta dish with shellfish and is widely eaten in central and southern Italy. Traditionally you use venus clams, but you can also use cockles for this dish!

Recipe

Spaghetti alle vongole

Irresistible Italian!

Course	Main course
Kitchen	Italian
Servings	2 servings

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Two large pans
Cutting board
Chef's knife

Ingredients

1 kg vongole
2 cloves garlic
2 beefsteak tomatoes
1 red Spanish chili
Small bunch of fresh parsley
1 glass white wine
500 g spaghetti
50 g unsalted butter
50 ml extra virgin olive oil

Spaghetti alle vongole

Rinse the vongole under cold water and brush them well. As with mussels, discard any shells that remain open. Bring a large pot of water with a pinch of salt to a boil and cook the spaghetti until al dente.
Remove the seeds from the chili and finely chop the chili and garlic. Remove the seeds from the tomato and dice it into small cubes. Finely chop the parsley.
Warm the butter and olive oil together in the pan and sweat the chili and garlic without letting them brown. Now add the vongole and a glass of white wine. The shells are done as soon as they open; discard any that remain closed.
Now add the tomato, parsley and some salt and pepper. Add the drained spaghetti, toss well and serve hot. Buon appetito!

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Spaghetti alle vongole is a classic Italian pasta dish that gets its strength from fresh ingredients and good execution. The combination of vongole, white wine, garlic and parsley creates a light but flavorful sauce that pairs perfectly with al dente spaghetti. Make sure you only use shells that have opened for the best taste and safety.

This dish works best if you mix the spaghetti through the sauce immediately after draining so the pasta absorbs the flavors well. Serve it straight away while hot. A sufficiently large cooking pan is indispensable to toss everything easily and heat evenly.

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