Spaghetti Vongole

Ingredients:

  • 500g of clams

  • 150g of pasta

  • 10 cherry tomatoes

  • 5 cloves of garlic

  • 1/2 cup of white wine (dry)

  • Salt and pepper to taste

  • 1/2 of olive oil (split into 2 portions)

  • Dried chili

  • Parsley chopped

How to:

  1. Boil water and pasta. Salt your pot if you dare.

  2. In a separate pot (I recommend pot not pan), pour in olive oil, garlic, and chili. Let the garlic slowly sizzle away, infusing its flavors (approximately 2 mins on low heat).

  3. Add clams into the pot, raise to high heat, and close the lid. Occasionally rock the pot so that clams get the opportunity to open the heck up. As some clams open up throw into tomato and white wine. Remember, this is a high heat situation so watch out. (This step requires around 5 minutes).

  4. Take your pasta -3 minute its aldente time and add into the pot. Let the pasta cook in the sauce. Slowly add in 1 cup of pasta water.

  5. Pour the rest of the olive oil in when it’s -1 minute. Turn the heat off and stir. The mixture of starch and oil will form a creamy texture that’s so decadent some people may cry.

  6. Taste the sauce and salt accordingly.

  7. Serve the dish! Enjoy!

Seafood, EasyPrawee Nonthapunpasta