Vongole Bianco - Clam Pasta
Vongole Bianco - Clam Pasta

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vongole bianco - clam pasta. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Authentic Vongole Bianco Clam Pasta. I have posted, a modified version of vongole bianco already, but have not posted the traditional version yet. This is the vongole bianco that I've been making lately and it's been a hit among my family and friends. * I have written down.

Vongole Bianco - Clam Pasta is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vongole Bianco - Clam Pasta is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have vongole bianco - clam pasta using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vongole Bianco - Clam Pasta:
  1. Get 240 grams Pasta
  2. Take 12 Manila Clams (degritted)
  3. Prepare 200 ml White wine
  4. Get 2 clove Garlic
  5. Get 1 Red chili peppers
  6. Prepare 1 Fresh parsley
  7. Take 30 ml Olive oil
  8. Make ready 1 dash Salt and pepper

This ridged shell clam is found both farmed and wild here in Italy, but I've read that the taste is the same as they eat only what's in the sea. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.

Instructions to make Vongole Bianco - Clam Pasta:
  1. Prepare the ingredients.
  2. Bring the water to a boil and start cooking the pasta.
  3. Add olive oil to a pan and heat the garlic. Once it is fragrant, add the chili peppers.
  4. Add the clams before the garlic turns too brown.
  5. Let simmer for a little bit and then add the white wine. Once the alcohol has cooked off, add pasta water.
  6. Continue to steam until the clams open. If you don't like spicy food, you can take the chilis out at this point.
  7. Once the shells are open, season with salt and pepper.
  8. Set the clams aside until the pasta is done cooking.
  9. As soon as the pasta is done, quickly toss with the sauce.
  10. Add finely chopped parsley, toss and transfer to a plate.
  11. Top with clams and you're done!

Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. Apritele a secco in un padella togliendole dalla fiamma appena si schiudono in modo che restino praticamente crude. Sgusciatele e immergetele nella loro acqua emessa in cottura. Il liquido deve essere ben filtrato. Scaldate l'olio con l'aglio lamelle ed i peperoncino sbriciolato.

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