How To Cook Spaghetti Vongole
Drain reserving 1 2 cup pasta cooking.
How to cook spaghetti vongole. Meanwhile coat the bottom of a large heavy saucepan or dutch oven with the olive oil. Add the spaghetti and salt and cook according to the package instructions until al dente. Cover and simmer over.
Cook the spaghetti in salted boiling water until very al dente about 2 minutes under the recommended cooking instructions 3 heat the olive oil in a large frying pan with a lid. In a large saucepan over medium heat warm the garlic and chile pepper in the olive oil until the garlic is golden brown about 1 minute. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente.
Stir in the tomatoes then add the clams and a splash of wine salt and pepper and bring to the boil. Add pasta and cook stirring occasionally until about 2 minutes before tender. Finely slice the parsley stalks then put them to one side and roughly chop the leaves.
Use the tongs add the spaghetti to the clams and the now created broth and finish to cook in the pan for the last 3 minutes steering regularly. Drain and set aside in a large serving bowl or pasta pot. Peel and chop the garlic quarter the tomatoes and get your wine ready.
Salt generously and leave for a couple of hours then drain and rinse well to remove any grit or sand. Whether it s a san marzano or a pomodorino del piennolo don t add it at the beginning. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes.
Cover the pan and cook for 3 4 mins until the clams are open. Cook the spaghetti in salted water for 3 minutes less than the cooking instructions. Meanwhile heat the oil in a large pan add the garlic and chilli then fry gently for a few seconds.
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