How To Cook Vongole In White Wine
Peel and chop the garlic quarter the tomatoes and get your wine ready.
How to cook vongole in white wine. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. Remove skillet from heat. Add white wine and clams cover and increase heat to high.
Finely slice the parsley stalks then put them to one side and roughly chop the leaves. Once the shells are open the whole lot is tossed with spaghetti. Heat it up and drop in garlic chilly and parsley mix and let sizzle for about 15 seconds then add a good splash of white wine and let the alcohol evaporate.
Put a large pan with a lid on a high heat and let it heat up. Cook checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl until all clams have opened about 5 minutes.