1.1 beginning
Spaghetti Alle Vongole
A year into the pandemic marks the 54th week of “pandemic” meal planning. We have done so much cooking in 2020. Before dishes can get on to the table every night, meal planning starts from writing down what we want to eat and making a grocery list.
Nothing can make me happier than a fridge full of groceries.
Pasta alle Vongole became a repeat on our dinner table. With practice this dish can be done in 30 minutes. And you can save clam juice for clam chowder or bouillabaisse. This dish also brings back our fond memory of Rome. The pasta was cooked to “molto al dente”, meaning “even more al dente” - slightly undercooked noodles.
Otello alla Concordia
RECIPE: Pasta alle Vongole For 2 servings
INGREDIENTS
Clams 1kg
Olive oil 1/4 cup
White Wine 1/2 cup
Garlic 2 cloves
Parsley 1 small bundle
Red Chilies Flakes 2 tbsp
Linguine 200g
STEPS
Boil water in a large pot. Season the water generously with salt.
Finely chop garlic and parsley.
Add pasta in the boiling water. Time it - takes about 10 minutes.
Heat a large pan on medium-heat, add olive oil in, and saute garlic and chilies flakes until fragrant.
Add clams into the pan and stir into the olive oil. After 30 seconds or so, add in the white wine and put a lid on right away.
Clams take less than 5 minutes to cook. Give the pan a few more good shakes to help ensure cooking evenly.
Use tongs to transfer pasta into the pan. Toss gently to catch all the clam juice. Use a bit of pasta water if there is not enough clam juice.
Taste and add parsley. There should be enough salt coming from the clam juice.
Plate up. Add extra olive oil at the table as needed.