Pasta con le vongole
flavio_campaniolo
Preparation time
10 minutiDifficulty
Fuori sedeCooking time
15 minutiServings
2Pasta con le vongole: un classico intramontabile, fresco e profumato, dove il sapore del mare si fonde con la semplicità della pasta al dente!
Ingredients
- Clams250 g
- Durum wheat pasta180 g
- Cherry tomato100 g
- Extra virgin olive oilto taste
- Black pepperto taste
- Lemonto taste
Procedure
0. If necessary, the first step is to purge the clams. To purge the clams, soak them in cold water and add a teaspoon and a half of salt. The process takes about 3-4 hours.
1. Once purged, the clams must be washed and rinsed to eliminate any residual sand.
2. You can then heat a pot of salted water for the pasta and place the clams in a deep pan with a drizzle of oil, a clove of garlic, and a sprig of parsley. Sauté for two minutes.
3. You can then deglaze the clams with white wine. Cover the pan with a lid so the clams can open.
4. Once the clams have opened, add the cherry tomato cut into quarters, a grating of pepper, a pinch of salt, the grated zest of a lemon and a generous drizzle of oil.
5. Drain the pasta two minutes before the normal cooking time and finish cooking by tossing the pasta with the clam sauce (adding half a ladle of cooking water if necessary).
6. Finally, stir in some finely chopped fresh parsley and serve hot!
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Creation date Nov 26, 2023
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.