spaghetti alle vongole
spaghetti with clams
1 pound spaghetti
4 dozen manila clams
4 garlic cloves
2 tablespoons dry white wine
1 teaspoon dried oregano
1/4 cup chopped parsley
1/2 cup extra virgin olive oil
ground black pepper
Bring a large pot of salted water to boil, then add the spaghetti, and stir
In a large, deep pan, cook the garlic in the olive oil over medium heat and
cook until lightly translucent, then add the clams, white wine, oregano and if
desired, add the peperoncino.
Cover the pan and simmer over low heat, stirring occasionally to ensure the
clams cook evenly. Once all the clams open and release their juices,
immediately remove from heat and salt to taste.
When the spaghetti is al dente, strain and place in a large bowl, then pour
the clams and juices over the pasta, add the chopped parsley, and if
desired, ground black pepper.
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