Spaghetti alle Vongole
is one of the recipes that was provided by Shirley Cline from
San Fransisco. Shirley had this to say:
can use canned shellfish packed in their juice to make spaghetti
alle vongole but live clams are far better. If you opt for
fresh clams, they should be tightly closed and shouldn’t smell.
Scrub them well and let them sit in salted water for several
hours, so they can purge themselves of sand. Boil them in
just a little bit of water (or better yet, steam them), and
when they open, drain them and stir them, shells and all,
into the sauce. Half the fun of eating spaghetti alle vongole
is fishing out the shells and sucking the sauce off them."
oz. jar of shelled clams, or two pounds small fresh live
clams (I suggest the fresh)
2 small cloves garlic, minced
A small bunch of parsley, minced
1/2 of a dried red pepper, crumbled or red pepper flakes
(to your own taste)
1/4 cup olive oil
2 - 4 peeled and seeded or canned plum tomatoes, diced
Salt to taste
1 lb. of spaghetti
you are using live clams, begin steaming them they
are done when theyve opened, and it wont take
long. Also, have the pasta water ready.
a large pot, gently saute the garlic and the chili pepper
in the oil, adding the parsley when the mixture starts to
brown. Be careful not to let it burn. Meanwhile, start cooking
the cooked clams and some of their juice, or the juice of
the canned clams, to the garlic mixture. If you are using
tomato, add it too. Simmer the sauce until the pasta is
done. If you are using canned clams, stir them into the
sauce at this point; cooked longer, they become tough. Drain
the pasta, stir it into the sauce, and serve without cheese.
is an easier way: if you are using fresh clams, scrub them,
purge them, and cook them till they open in boiling water.
Meanwhile, mince and saute a clove of garlic, a red pepper,
and a bunch of parsley. Add a couple spoonfuls of broth
from the fresh shellfish or the juice of the canned shellfish
to the garlic mixture, and season it with salt to taste.
Stir the shellfish into the sauce, cook for a minute longer,
and stir the sauce into the spaghetti. Serve without cheese.
method will serve four, and if you use canned clams this
is perfect for camping where water is not a problem.
any of the clams are still shut tight when youve finished
cooking them, throw them out! DO NOT EAT THEM! They were
already dead when you began to cook them and could make
you quite sick.
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