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Receta Spaghetti With Clams ( Spaghetti Alle Vongole In Bianco )
by Global Cookbook

Spaghetti With Clams ( Spaghetti Alle Vongole In Bianco )
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  Raciónes: 6

Ingredientes

  • 3 kg clams
  • 100 ml extra virgin olive oil
  • 150 ml white wine
  • 3 clv garlic peeled and sliced
  • 3 sm dry chilies crumbled
  • 250 gm spaghetti or possibly linguine
  • 3 Tbsp. minced flat leaf parsley
  •     sea salt and freshly grnd black pepper

Direcciones

  1. Place the clams in a sink of cool water and wash thoroughly by scrubbing the shells with a coarse brush.
  2. Soak in clean water changing the water till it is clear.
  3. Heat one third of the extra virgin olive oil in a large saucepan with a lid.
  4. Add in half the wine 1 garlic clove and 1 chilli.
  5. Add in half the clams cover with a lid and cook on a high heat till they open shaking the pan constantly.
  6. When the shells are open remove the clams to a large bowl with their juices.
  7. Repeat with the remainder of the clams.
  8. When all the clams have been cooked chop the remaining garlic and chilli and fry till light brown in the remaining oil.
  9. Add in the clams and their juices and remove immediately.
  10. Cook the spaghetti or possibly linguine in a generous amount of boiling salted water then drain thoroughly.
  11. Place in the clam pan.
  12. Mix well to coat the pasta with the juices.
  13. Add in the minced parsley and black pepper.
  14. Use the smallest clams. Vongole in italy are about the size of a lb. coin.
  15. Serves 6