Basic Pasta alle Vongole

Source : Add The Ingredients To A Pan And Heat The Black Thin Ingredient On The Left Of The Photo Are Sundried Tomatoes Marinated In Oil It S Not A Basic Ingr...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 26, 2020

Step:

  1. Add the ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor.

    Basic Pasta alle Vongole recipe step 1 photo
  2. When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat.

    Basic Pasta alle Vongole recipe step 2 photo
  3. Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking.

    Basic Pasta alle Vongole recipe step 3 photo
  4. Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy.

    Basic Pasta alle Vongole recipe step 4 photo
  5. Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through.

    Basic Pasta alle Vongole recipe step 5 photo

Ingredients

  1. 1 large or 2 regular packs Asari or Manila clams in their shells, de-sanded and washed
  2. 5 to 6 Tomato (cherry or small regular)
  3. 3 tbsp ☆Extra virgin or pure olive oil
  4. 1 tbsp ☆Finely chopped garlic
  5. 1 ☆Small red chili pepper (de-seeded)
  6. 100 ml White wine
  7. 100 ml Water
  8. 300 grams Linguine (pasta)
  9. To finish:
  10. 1 dash Pepper
  11. 1 tsp Extra virgin olive oil

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