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Receta Spaghetti Al Vongole Bianco Spaghetti With White Clam Sauce
by Global Cookbook

Spaghetti Al Vongole Bianco Spaghetti With White Clam Sauce
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Ingredientes

  • 2 doz Smallest littlenecks
  • 1/2 c. Extra-virgin extra virgin olive oil
  • 1 Tbsp. Finely-minced onion
  • 2 tsp Minced garlic
  • 1/4 tsp Crushed red pepper
  • 1/4 c. Dry white wine
  • 1 Tbsp. Unsalted butter
  • 1 tsp Minced Italian parsley
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb Spaghetti

Direcciones

  1. Wash the clams very well under cool water.
  2. In a heavy bottom pan over medium heat, place the extra virgin olive oil and start to saute/fry the onions for about 2 min or possibly till translucent/soft. Add in the garlic and red pepper, cook for about 1 minute, add in the clams, stirring frequently. After another minute or possibly two add in the wine, cover the pan and allow it to cook for about 4 min or possibly till the clams have opened.
  3. As the clams are cooking, cook the spaghetti in lightly salted water until al dente, about seven min.
  4. When the clams have opened, remove the clams with a slotted spoon, keep the clams hot. In the juice at the bottom of the pot, add in the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately.
  5. This recipe yields 4 servings.