CUCINA
OUR KITCHEN
Spaghetti Vongole
Spaghetti with clams cooked in a white wine broth. It tastes of the Mediterranean coast and a beach bar. What would a Gourmet’s heart want from the ocean?
500g Spaghetti
1kg Vongole (clams)
1 Bunch of parsley
100ml White wine to deglaze
8-10 tbsp. Oil for frying
Garlic
Chilli flakes (to taste)
Salt
- Place the vongole in a bowl of cold water and wait a few minutes. Remove any mussels that have not closed or are broken.
- Peel and finely chop the garlic cloves.
- Fry the garlic and chilli flakes in oil.
- Add the vongole and fry briefly in the garlic oil.
- Season with salt and add the white wine.
- Simmer the sauce over a low heat.
- In the meantime, prepare the spaghetti.
- Wash and chop the parsley.
- Add the al dente pasta to the sauce.
- Buon appetito!
