How to Make Quick Spaguetti Alle Vongole

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Perfect Spaguetti Alle Vongole. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Spaguetti Alle Vongole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spaguetti Alle Vongole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spaguetti Alle Vongole is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spaguetti Alle Vongole estimated approx 20 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Spaguetti Alle Vongole using 8 ingredients and 7 steps. Here is how you can achieve it.

It's the pasta that my mom loves most and when we traveled together to Italy i learned to love it too.

Ingredients and spices that need to be Make ready to make Spaguetti Alle Vongole:

1. 4 cloves chopped garlic
2. 1 small dried red pepper
3. 1/3 cup olive oil
4. 2 kg vongole (small clams with shell)
5. 1/2 cup dry white wine
6. 1 pack of spaghetti
7. 1 cup chopped parsley leaves
8. salt and black pepper

Instructions to make to make Spaguetti Alle Vongole

1. Warm the garlic and the red pepper in the olive oil in a large saucepan over medium heat, until the garlic is golden brown;
2. Add the clams with the shells and the wine. Cover and simmer over medium heat until all the clams open;
3. Separate the vongole and the clam juice and reserve;
4. While the vongole are simmering, bring a large pot of salted water over high heat until boiling. Add the pasta and cook, stirring frequently, until al dente;
5. Drain the pasta and transfer to a large saucepan;
6. Add the clam sauce and parsley and toss well, then add the vongole (with and without the shell);
7. Serve immediately.

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