recipe for Pasta Vongole comes from www.UKshallot.com.
There is nothing quite like shallots for adding a uniquely
delicate, sweet, piquant flavour. With their superior taste,
shallots transform everyday meals into something extra special.
Shallots form a vital part of the chef's mise en place and
are at the heart of many classic dishes. Professional chefs
and passionate home cooks know that shallots are a crucial
ingredient in stews and casseroles but they are also fantastic
in stir fries, breads, sauces, tarts, soups, salads and curries.
Our traditional shallot growing areas cover 150 hectares
(370 acres) of light, sandy soils in eastern England: principally,
Cambridgeshire, Lincolnshire and Bedfordshire. The shallot
growing year starts at the end of February in the UK, as soon
as the soil starts to warm up and the shallots are harvested
throughout July and August.
Because shallots are a specialist crop, they require a great
deal of care from sowing the seeds or plants to harvesting
the bulbs and storing them.
Ingredients for Pasta Vongole
800g fresh clams, discard any opened ones
12 whole shallots, finely chopped
2 cloves of garlic peeled and chopped
2 glasses of white wine
400g cooked spaghetti or linguine
100g double cream
50g flat leaf parsley
How to make Pasta Vongole
wash the clams.
the shallots into a fine dice and cook in the butter until
soft add the chopped garlic and 1 glass of the white wine
and reduce slightly. (This can be done up to two or three
days in advance, cooled and kept in a sealed jar.)
a large pan on the gas and allow this to get hot, adding
the clams and the remaining white wine.
they all start to open add the cooked spaghetti / linguine
to the same pan.
add the double cream and the cooked shallot mixture.
two or three minutes, when it is all warmed through, check
the seasoning and adjust if necessary and add some of the
with the rest of the chopped parsley.
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