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Рэцэпт: спагецці па Вонголе

Друкарка

Рэцэпт: спагецці па Вонголе

выхад: 5час падрыхтоўкі: 10 ХВІЛІН час прыгатавання: 15 ХВІЛІН агульны час: 25 ХВІЛІН

A quick and easy, classic seafood pasta dish using linguine or spaghetti and clams.

Інгрэдыенты


  • 1 lb good quality linguine (or spaghetti)
  • 3 Tbsp extra virgin olive oil
  • 2 or 3 cloves of garlic
  • (optional: fresh or dried cayenne pepper)
  • small bunch of fresh, Italian parsley
  • 4 oz dry white wine
  • 1 lb fresh littleneck clams
  • соль
  • чорны перац

інструкцыі


  1. (Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don't close when tapped against a hard surface, discard.)
  2. Before starting the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to "al dente", when the inside of the pasta is still a little hard.
  3. Fresh garlic is a must (do not use jarred, prechopped garlic), as well as good quality olive oil, Chop the garlic and parsley and add a little cayenne pepper, too, if you like.
  4. In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.
  5. Before the garlic starts to brown, add the wine. Next, add the clams, and cover.
  6. Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all. When ready, turn off the heat.
  7. Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).
  8. Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it's too dry, it needs it). Serve immediately.

Больш падрабязна праКалядны блог orКупляйце зараз на Калядным кірмашы Шміта


Рэцэпт: спагецці па Вонголе

Рэцэпт: спагецці па Вонголе

апублікавана Хэдзі Шрайбер on

выхад: 5час падрыхтоўкі: 10 ХВІЛІН час прыгатавання: 15 ХВІЛІН агульны час: 25 ХВІЛІН

A quick and easy, classic seafood pasta dish using linguine or spaghetti and clams.

Інгрэдыенты


  • 1 lb good quality linguine (or spaghetti)
  • 3 Tbsp extra virgin olive oil
  • 2 or 3 cloves of garlic
  • (optional: fresh or dried cayenne pepper)
  • small bunch of fresh, Italian parsley
  • 4 oz dry white wine
  • 1 lb fresh littleneck clams
  • соль
  • чорны перац

інструкцыі


  1. (Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don't close when tapped against a hard surface, discard.)
  2. Before starting the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to "al dente", when the inside of the pasta is still a little hard.
  3. Fresh garlic is a must (do not use jarred, prechopped garlic), as well as good quality olive oil, Chop the garlic and parsley and add a little cayenne pepper, too, if you like.
  4. In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.
  5. Before the garlic starts to brown, add the wine. Next, add the clams, and cover.
  6. Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all. When ready, turn off the heat.
  7. Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).
  8. Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it's too dry, it needs it). Serve immediately.

Больш падрабязна праКалядны блог orКупляйце зараз на Калядным кірмашы Шміта



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