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Spaghetti Al Vongole Bianco - Spaghetti w White Clam Sauce

Type: Fish, Pasta, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Smallest littlenecks
1/2 cup 118mlExtra-virgin olive oil
1 tablespoon 15mlFinely-chopped onion
2 teaspoons 10mlChopped garlic
1/4 teaspoon 1.3mlCrushed red pepper
1/4 cup 59mlDry white wine
1 tablespoon 15mlUnsalted butter
1 teaspoon 5mlChopped Italian parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozSpaghetti

Recipe Instructions

Wash the clams very well under cold water.

In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent. Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently. After another minute or two add the wine, cover the pan and allow it to cook for about 4 minutes or until the clams have opened.

As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes.

When the clams have opened, remove the clams with a slotted spoon, keep the clams warm. In the juice at the bottom of the pot, add the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of David Ruggerio, Little Italy - From the TV FOOD NETWORK - (Show # CL-9114 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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