Pasta Vongole - Venise Venise Venise ...
This extra simple recipe is a must-try and is easy to cook in few minutes. Besides, it makes a beautiful plate with pasta cooked al dente, holding in their twists and turns nice shells with a touch of red from the subtle tomatoes and refreshing chillies.
The most important thing is timing.
for 4
Ingredients
500 g spaghetti
200 g cherry tomatoes
800 g pipis (cockles) from sustainable sources (with their shells) scrubbed clean.
One red chilli, finely sliced
2 soup spoons of olive oil
250ml white wine
A small bouquet of flat parsley, finely sliced
2 or 3 cloves garlic peeled and crushed
Sea salt and freshly ground black pepper
Method
Serve immediately with a little bit of grated cheese on the side and some fresh bread to mop up the sauce.
Enjoy !!!
The most important thing is timing.
for 4
Ingredients
500 g spaghetti
200 g cherry tomatoes
800 g pipis (cockles) from sustainable sources (with their shells) scrubbed clean.
One red chilli, finely sliced
2 soup spoons of olive oil
250ml white wine
A small bouquet of flat parsley, finely sliced
2 or 3 cloves garlic peeled and crushed
Sea salt and freshly ground black pepper
Method
- Bring a big casserole of salted water to the boil (roughly 2-3L)
- Add the pasta to the boiling water and put on the back burner to cook.
- In a sauce pan, on medium heat, add the olive oil, the tomatoes chopped in two and the garlic. Let them cook for 3,5/4 minutes.
- Add the wine, the pipis, the parsley, salt and pepper and crumble in the chilli.
- Stir constantly.
- Let it cook on medium/high heat until the pipis open.
- Get rid of any clams that haven’t opened. This step is very important, as those which have not opened might be not fresh and should not be eaten
- By now the pasta should be cooked ; drain the water, put back the drained pasta to the pan and add the sauce.
Serve immediately with a little bit of grated cheese on the side and some fresh bread to mop up the sauce.
Enjoy !!!