Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spaghetti con vongole. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
La ricetta degli spaghetti alle vongole è uno dei più grandi classici della cucina italiana. Si tratta di una tradizione campana amata ovunque! Что такое вонголе. Польза и вред. Первые блюда с вонголе. Суп томатный с ракушками. Суп с морепродуктами. Зуппа ди пеше. Вторые блюда с вонголе. (Spaghetti with Clams , Spaghetti con le vongole, Linguine alle vongole). Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish. Italian Spaghetti Clam Recipes Shellfish Recipes Main Dish.
Spaghetti con vongole is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Spaghetti con vongole is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook spaghetti con vongole using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spaghetti con vongole:
- Get 1 kg Fresh Vongole (clams)
- Prepare 1 dozen or so fresh mussels
- Get 3 anchovies, chopped finely
- Take 500 grams fresh or dry spaghetti
- Prepare 1 box cherry tomatoes
- Make ready 1/2 cup dry white wine
- Make ready 1 clove garlic
- Make ready 1/4 onion
- Get 3 tbsp olive oil
- Prepare 3 pinch salt
- Take 1 handfull of freshly chopped parsley
Spaghetti alle Vongole (spaghetti with clams), is a sublimely simple pasta made with clams. Gli spaghetti con le vongole, anche conosciuti a Napoli come "spaghetti a vongole", sono un classico della cucina napoletana. A Napoli ci sono diversi modi per preparare questa ricetta. Gli spaghetti alle vongole sono uno dei miei primi piatti preferiti e in bianco poi li adoro.
Steps to make Spaghetti con vongole:
- With all fresh shellfish it is a good idea to leave them to soak in a bowl of cold salted water for at least two hours before you want to cook them. This allows them to spit out any sand or debree they may have snapped shut with when they were harvested. You can use different shellfish for this dish, just remember to drain and rinse them before use, discarding any broken shells and scrubbing off any seaweed 'beards'.
- Bring a pan of water to the boil and add two pinches of salt. Whilst the water is boiling, drizzle the olive oil into a frying pan (enough to cover the bottom). Crack the garlic with the side of a knife and add to the oil on a low heat to simmer and brown. Add the chopped anchovies and stir.
- Chop the cherry tomatoes into quarters and finely dice the onion. Before adding to the pan make sure you REMOVE the garlic. Fry the tomatoes and onion on a medium-low heat and season to taste with a large pinch of salt. Add the spaghetti to the boiling water. Depending on which type or width spaghetti you are using the time will vary, but bare in mind that the shellfish needs around 5-6 minutes to cook.
- When you have around six minutes before the pasta is ready, add the drained shellfish to the frying pan and add the white wine. Turn the heat up so the pan is simmering/bubbling nicely. Within a few minutes you should start to see and hear the shellfish popping open. Keep stirring the shells around and if it starts to stick or dry out you can add either more white wine or a splash of water or oil.
- Once the pasta is ready, drain it and add it to the pan. Continue to stir and cook untill the majority of shells have opened (there are almost always some that will not, discard these as they have not edible). Add the parsley and taste to see if it requires any more seasoning. Serve.
A Napoli ci sono diversi modi per preparare questa ricetta. Gli spaghetti alle vongole sono uno dei miei primi piatti preferiti e in bianco poi li adoro. Ora con la bella stagione si possono preparare con tanti tipi di verdura diversa, con i pomodorini come nel mio. Gli spaghetti con le vongole sono un piatto tipico della tradizione culinaria italiana. Un'apoteosi di gusto racchiusa nell'ingrediente protagonista: le vongole!
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