Pasta con Vongole - Little Clams

The Adriactic Sea is closed - so in honor of my favorite dish this month's pasta sauce is: Tagliatelle con Vongole. I love these sweet little clams, you just can't get enough.
Enjoy your rest fish - we will eat you in September....Even the fish in Italy get a vacation in August!!
Tagliatelle con Vongole
Pasta with Clams

4 people

1.5 lb fresh vongole or small clams
1/4 of a yellow onion, diced
chop garlic as you desire - I use 3-4 cloves
glass of white wine
3-4 glugs of olive oil
handful of chopped parsley
chili flakes as desired

In a large skillet over medium - low heat olive oil, sauté garlic & onions - slowly until translucent. About 7-10 minutes with no color.

Add your chili flakes.

Turn up heat to med-high.

Throw in your washed clams into the pan & saute for 1 - 2 minutes.

Add in white wine,cover & bring to a boil. Lower to a simmer & cook 2-3 minutes until all the clams have opened.

Turn the heat off & toss in your parsley . Check your seasons - it shouldn't need any salt as when the calms open they release sea water.

Serve over al dente pasta and give a drizzle of good olive oil over the dish once its done.

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