Spaghettis alle vongole

Spaghetti alle vongole? A succulent recipe for pasta with clams (it’s in season). Certainly, one of the most emblematic dishes of Italy.

We suggest the following recipe:

  1. Cook the pasta in a large volume of boiling salted water.
  2. Put the rinsed clams in a frying pan and sprinkle with white wine. Open them on a high heat and remove them with a skimmer.
  3. Boil and reduce the cooking juices by half. Add the drained tomato confit and the shelled clams to the juice. Season with pepper.
  4. Drain the pasta. Place it in a hot dish with the butter and mix. Pour in the contents of the pan, mix again, and serve immediately sprinkled with basil leaves.

Serves 4:

  • 1kg Small clams
  • 350g spaghetti (from home!)
  • 4 Tomatoes preserved in olive oil
  • 5cl Dry white wine
  • 25g butter
  • 4 Basil sprigs
  • Salt
  • Pepper

To be eaten without moderation. Enjoy your meal!