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Spaghetti alle vongole

spaghetti vongoleGli spaghetti alle vongole e’ sicuramente il piatto di pasta più popolare in Italia’ E’ uno dei piatti preferiti di Enzo e’ contentissimo quando vede le vongole che si cucinano, non gli dispiace per niente vedere quelle povere vongole morire in padella, neanche una lacrima……………. In realtà questa e’ una foto che Enzo ha fatto dopo aver passato qualche ora in cucina.

 

Ingredienti: Ingredienti per 4 persone

  • 1 kg di vongole fresche, pulite e sbattute
  • olio d’oliva
  • 2 spicchi d’aglio, tagliati a fette sottili
  • 400 g di spaghetti o vermicelli
  • 1 cucchiaio di prezzemolo fresco italiano / erba cipollina, finemente tritata
  • Sale e pepe
  1. Eliminare le vongole con gusci rotti o aperti.
  2. Scaldare l’olio in una casseruola e aggiungere l’aglio e vongole.
  3. Cuocere fino a quando le vongole non si aprono, circa 5 minuti.
  4. Togliere la padella dal fuoco e mettere le vongole in un recipienti. Eliminare qualsiasi che è rimasta chiusa.
  5. Togliere le vongole dal guscio, e lasciare qualcuna intera per la decorazione. (Enzo preferisce vedere un sacco di vongole con il guscio che decorano il piatto).
  6. Filtrare il liquido dalla pentola in una padella e aggiungere la carne delle vongole.
  7. Cuocere la pasta al dente, scolare e aggiungere alla padella.
  8. Fate cuocere per un paio di minuti, mescolando spesso.
  9. Regolare il condimento, aggiungere le erbe fresche e servite.

Spaghetti alle vongole

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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