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Put the clams in a bowl of salted water, leave for half an hour, stirring from time to time, then change the water, add salt and mix and leave for 1-2 hours.
Finely chop the garlic, as well as the fresh parsley, put it in a wok pan with olive oil, leave it on low heat, add the peperoncino (chilli powder or finely chopped hot pepper can be used).
Put the clams, add the white wine, cover with a lid and leave for about 5 minutes until they open.
Put the pasta to boil, the time written on the bag (prepare it al dente), drain the water and put it over the clam sauce formed, leave it for a few minutes, add salt and then serve.
At the end you can add a little green parsley.
Spaghetti with clams in sweet garlic sauce
Obviously this dish is often prepared in Naples, but preparing the spaghetti alla cannon alla Cannavacciuolo is really something sublime and simple. Aware that public opinion will be divided and that there will be factions that will side for or against the chef, we nevertheless propose it to you because it is very good!
How to make spaghetti with clams
Put the clams in a bowl with cold water and salt and let them drain for at least a couple of hours, then drain, rinse and put in a pan.
Cover with a lid and open them over a high flame, shaking the pan from time to time. As soon as they open, turn off the flame and filter the spilled liquid using a sieve lined with paper towels.
Remove about 2/3 of the clams from the shell and discard those that have not opened. In another pan, brown the clove of garlic in plenty of oil, then remove it and pour the liquid from the clams, letting it cook for a few minutes.
Drain the very al dente spaghetti directly into the pan with the sauce and bring to the boil. Turn off the flame, add the clams (both with and without shells) and chopped parsley and mix well.
Spaghetti with clams - op zijn Napolitaans
Spaghetti with Clams - op zijn Napolitaans
Dit is een authentiek gerecht uit Napels voor spaghetti with clams, deze wordt gemaakt met venusschelpen, tomatenpuree, olijfolie en een beetje knoflook. In de Italiaanse keuken vinden we twee begrippen, een recept is rosso of het is bianco. Simpelweg betekent het dat rosso mèt en bianco zonder tomaat wordt bereid. Je ziet dit b.v. bij pizza´s, die we normaal gesproken altijd eerst van een laagje tomatensaus voorzien. Een pizza bianco is dus een pizza zonder dat laagje tomatensaus. Maar je komt het ook elders tegen, zoals deze spaghetti met venusschelpen uit Napels, die rosso is, in tegenstelling tot de meeste andere recepten voor deze pasta, zoals ons andere recept voor Spaghetti alle Vongole.
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- 320 grams of spaghetti
- 1 kg venusschelpen
- 400 grams of tomatoes
- 1 teen knoflook
- 1/2 glass of olive oil
- gehakte peterselie
- zout en peper
- Begin met het wassen van de venusschelpen, doe ze daarna in een grote pan waarin je een eetlepel olie hebt gedaan. Laat een paar minuten op een hoog vuur stomen met de deksel op de pan. De schelpen zullen dan opengaan. Bewaar na het stomen het vocht in de pan.
- Zet een tweede pan klaar en doe daarin een half glas olie en de teen knoflook (voor meer smaak, kun je hem eerst kneuzen). Laat de teen zachtjes goudbruin worden en verwijder hem daarna. Voeg no de passata toe. Je cunt ook een blik gepelde tomaten gebruiken, maar zeef ze eerst om de pitjes te verwijderen.
- Zeef het vocht van de schelpen en voeg het daarna toe aan de tomaten. Breng weer aan de kook.
- Voeg nu de venusschelpen toe aan de saus en breng weer aan de kook.
- Intussen heb je ook een grote pan met gezouten water aan de kook gebracht. Kook de spaghetti gaar volgens de instructies op het pak. Trek 2 minuten af van de total kooktijd om de spaghetti ´al dente´ te koken. Voor dit gerechte heb ik Felicetti Spaghetti Grano Duro, volkoren biologische pasta, gebruikt.
- Giet de spaghetti af en doe het in de pan met de saus. Roer goed door elkaar en breng opnieuw aan de kook.
- Schep de spaghetti con le vongele in een schaal en strooi er verse gehakte peterselie over en wat versgemalen peper.
Gebruikerswaardering: & # 160 4 & # 160 / & # 160 5
Elisabeth (Jane) Bertrand started with a website over Italy in 2008, which was published 10 years ago in tourism, with the name of the product manager of a reorganization, but also of the fact that it is a great place to go to the website. It does not combine what you say with webtechnologie or otherwise. Ze heeft verschillende malen in Italië gewoond maar het blijft haar favoriete vakantiebestemming dus is ze zeker te vinden voor een reisreportage als ze het niet te druk heeft met de techniek van Dolcevia.com. You need my website
Spaghetti with clams: tricks
Okay, you say, but after the bunch of spaghetti recipes with clams spinning long and wide on the web, you could put a little more originality into it.
And yes, you have both the scientific recipe for spaghetti with clams and the variation with the much praised and equally blamed lupins.
What more do we want to say?
Siat generous, Lino Scarallo urges you from his kitchen that looks like a spaceship to me. I translate, don't make jokes and at least anticipate 250 grams of clams per head. Otherwise you will prepare another dish. The classic spaghetti with clams fujute, flee. Which, I warn you, is not like saying a daisy pizza in the shade.
The clams, of course, are real.
And they must be cared for, as if they were children. Which means not making them gummy. Which frankly works very well for most of my friends who prepare summer and Christmas lunches. And since this statement of mine will involve an abrupt cut in my contact details in their columns, I will try to find the solution.
Which was offered to us by our trusted chef.
The clams should be lifted from the pan in which they are opening as soon as the valves show the fruit. So arm yourself with pliers and, zac, just open them and take them off the fire.
This recipe is delicious. I & # x27ve made Spaghetti alle Vongole several times before but this recipe is the best I & # x27ve tried. I highly recommend it.
All salt is not created equal. In a side-by-side taste test, dip your finger in plain salt and again in iodized salt and you will toss out iodized salt unless of course you like adding the taste of iodine. Some imported “gourmet, exotic & amp expensive sea salt is harvested from seawater by evaporating our the water by spreading the saltwater out in usually third-world island sun. Impurities tint the color. Birds fly over, critters walk through it as do the people that rake the salt to dry it out. You get fancy NaCl + and the snob appeal that comes with a fancy description. Go with good old fashioned pure, unadulterated kosher salt.
@ATMAMF: Don & # x27t feel offended) Kosher salt is a misleading term originating in the US, that grew over-popular with the hipsterization of cooking. I figure this whole phenomenon is completely alien from how Italians perceive food and cooking, and I & # x27m completely with you on this one. I personally find this term misleading and stylistically sloppy and dumb, so itâ & # x20AC; & # x2122; s a mystery how it has ever caught on. Anyway, by kosher salt they mean salt with larger and flakier grains than regular table salt (which often also contains iodine and anticaking agents). Kosher salt is used for making kosher meats by removing the surface blood (as salt absorbs the blood), so it should be called KOSHERING SALT. Of course it is plain silly that this article, and many many more found on the internet, bestselling recipe books etc. call for kosher salt, when they could simply call for sea salt etc. Nowadays you will see recipes mentioning Maldon sea salt, which is great and it does have a slightly distinct taste, but itâ & # x20AC; & # x2122; s idiotic to claim we should toss away regular seasalt for ever. Itâ & # x20AC; & # x2122; s all about this self-important, pathologically fastidious attitude that recent years have brought into cooking. Itâ & # x20AC; & # x2122; s part of the phenomenon that will see people posting photos of the food they prepared on Instagram and Facebook and then desperately counting likes and appreciative comments.
What is this nonsense im reading on first sight. & quotKosher Salt & quot? Please be so kind to explain how the approval of some Jewish Rabbi over some sea salt improved its quality? Does he have magic powers? What does he know about Italian cuisine? Salt is salt. And untreated sea salt is usually of best quality.
Only Manila or Veraci clams can be used for clam pasta. Here the real, legit, italian recipe: https://whatsfordinnerale.com/2016/02/03/la-pasta-alle-vongole/
I made this for my mom and I one night while the rest of my family was gone. It came out perfectly, we really loved it. I would not change a single thing about this recipe, it was simple and anything but bland. I cannot imagine using butter or cream- I highly suggest using fresh little neck clams and a decent bottle of chardonnay. It makes a big difference. Also, the small amount we had left over was still really delicious the next day for lunch. Definitely doing this again.
I forget to add forks, would give it more if I could.
Quite simply the best vongole we have eaten outside Italy. Tasteless? Gentle? Absolutely not. The briny, spicy tang, with the freshness of the parsley. Heaven on a plate. Donâ & # x20AC; & # x2122; t change a thing.
Yes, I think as others mention, Boil the Shells! I needed more flavor. But I really went to town on the added fresh parsley which helped. Someone else mentioned adding a few sardines, which I would next time try - by dissolving them in the oil at the beginning (as with Puttanesca). I used frozen clams and I think this will be better with fresh. Next time!
I cannot imagine how anyone could possibly describe this as bland. It was quite simply the best vongole we have ever eaten, even in Italy. Its fresh, briny, spicy flavor is real perfection. Don & # x27t spoil it by adding butter or cream, this recipe is spectacular just as written.
It was bland. It needed more of a wine taste, clam taste and definitely more salt. I used fresh clams and still couldn't taste them. I was disappointed.
Very simple and tasty recipe. Made it for my parents and they loved it! Although I used instead of 2kg clams, about 250gr mussels, 500gr clams and 250gr shrimps. Definitely will try it again for myself sometime or for my girlfriend. Simple and Tasty as I said previously!
You can use clams, mussels, shrimp or lobster or all of these. But the important thing is to boil all the shells for a little while and use this broth as a base.
I used cherry stone clams, scrub them, boil them in 3 cups of water. Take them out of the shell, (HOT caution!) Coarsely cut up the clams. RETURN the shells to the water and boil 5 - 10 minutes. Discard shells but RESERVE this broth. In another deep pan, I use Olive Oil, red pepper, 2-3 garlic cloves coarsely chopped, white wine. Add 1-2 cups of the reserved clam broth and reduce at little. Add the undercooked pasta and parsley to pan and if needed, add more clam broth. I use no salt, but the broth, and / or grated cheese adds enough salinity. Sometimes I add asparagus when I make the sauce. Adds color and veggies to the mix. Generally, this recipe is better than ANY italian restaurant, NY or in Italy. Itâ & # x20AC; & # x2122; s hard to mess up this recipe. Always comes out excellent.
For my birthday, my best friend sent me a package of Italian cook books and threw in the May Italian Edition of Bon Appetit. This recipe was in the magazine and I made it that same week. The results? Fantastic! It was easy, elegant, and delicious. I just loved it so much that I posted it on my personal blog for my family and friends to try. Definitely a winner! http://lowfatchick.com/2011/08/06/spaghe tti-alle-vongole /
Amazingly tasty for such a simple recipe. My clams were super fresh and perhaps that is why the dish was a little salty (and I love salt). I will boil the pasta with barely salted water next time.
Doubled the recipe and added 4 anchovy fillets I had left over from a caesar salad. It was a tasty rally. Canâ & # x20AC; & # x2122; t wait to make it again.
This is one of the tastiest dishes I & # x27ve ever made. I found the recipe made plenty for two people. I finished this with olive oil and grated parmesan, and it rivals the dishes at my favorite Italian place.
Very delicious but I would double for someone with a large appetite. It turned out better than a dish from one of my favorite restaurants in Little Italy
I really liked this and thought it was easy, tasty and attractive. My only problem was that the clams (I used Little Necks) were VERY salty. Is there a method I should have used that would have reduced the saltiness? Maybe soaking the clams in fresh water? Hopefully someone can help because I would definitely like to make this again.
This is an easy, tasty weekday meal. I did add a bit of cream and butter to the sauce (because, really, what doesn & # x27t improve with a little cream and butter?) And then sprinkled the finished dish with crumbled bacon. Served with a warm bagquette for soaking up all the yummy sauce.
DRAIN THE CLAMPS:
To prepare the SPAGHETTI WITH CLAMS the first thing to do is clean the mollusks. This step is important so as not to end up there annoying sand between the teeth. Before you begin, remove clams that are open or with a broken shell. Then, beat them to remove the sand and soak them, for about 1 or 2 hours, in water at room temperature with a tablespoon and a half of salt. To learn more about this step, SEE MY TUTORIAL HERE, step by step.
If you use frozen clams, you do not need to drain them, because they are ready to cook.
PREPARE THE CONDIMENT FOR THE SPAGHETTI WITH THE CLAMPS:
Now that the clams are ready, drain them from the water. Pour a drizzle of olive oil into a pan and in this fry the clove of garlic. Add the clams and blend with a small glass of white wine. Cover the pot with a lid and cook the clams over high heat.
After a few minutes, they will open.
Turn off the heat, remove the clams (do not throw the liquid) and remove half of the shells. Put everything aside.
Filter the bottom of the clams, using a fine-mesh strainer. Put it back in the pan together with the shelled clams and the ones with the shell.
In a saucepan, boil in salted water, the spaghetti, for the time indicated on the package, minus 2 minutes. Leave them al dente.
Take the spaghetti with tongs and place them in the pan with the clam sauce.
Turn on the heat and start to & # 8221sottle & # 8221 the pasta. Add a little hot water (spaghetti). You will need to complete cooking. Thanks to the starch in the spaghetti, the bottom of the pan will become creamy.
Sprinkle with SPAGHETTI WITH CREAMY CLAMPS with chopped parsley and serve immediately, hot and creamy, like those in the restaurant.
Spaghetti with real clams like those in the restaurant
Gli spaghetti with clams are one of the typical dishes of the Mediterranean cuisine. They are exceptional and very easy to prepare.
I'm a first course of fish from unique goodness, typical of the Neapolitan tradition but become a symbol of the Italian cuisine.
Few tricks to bring a restaurant dish to the table!
Also try a delicious shrimp risotto that tastes of the sea
- Difficulty Very easy
- Average cost
- Preparation time 10 minutes
- Rest time 12 Hours
- Cooking time 10 minutes
- Portions 4 people
- Cooking method Cooker
- Italian cuisine
Linguine pasta with clams (linguine with clams)
Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list. Not surprising given how delicious this iconic Neapolitan dish is! This linguine pasta alle vongole is my Sicilian hubby’s recipe. He’s pretty generous with the garlic and chili but it’s just the way I like it!
(Scroll down to get to the recipe)
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Red or white?
Like many other similar dishes, pasta with clams is traditionally made in what Italians call a red or white version (rosso o bianco) in other words, with tomatoes or without. We normally eat it without tomatoes. My hubby is the chef when we want to eat pasta alle vongole. Being Sicilian, he’s a star when it comes to seafood dishes and I’m happy to leave him to it. In my opinion, his pasta with clams is the best I’ve ever tasted and I’m not saying that because we’re married!
My Sicilian husband Salvatore serving his linguine pasta alle vongole
The clams or vongole.
The main ingredient for a ‘real’ pasta alle vongole is ‘vongola verace’ commonly known as the cross-cut carpet shell clam. 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. If you do find true clams, they can be a bit more expensive than other clams. But they are worth it! However, apart from being really delicious, these clams are self-cleaning so they’re unlikely to have sand in them and make the dish much easier to prepare.
Of course, many people make pasta alle vongole with other types of clams. The Manila clam, which many Italians call the fake ‘verace’, is widely farmed in the Adriatic sea and Sardinia. Consequently these are used by many cooks to make pasta alle vongole.
Manila clams look very similar to real clams. Another popular clam is the rayed artemis clam. These are smaller, whiter and more rounded but still taste really good too! Of course it’s possible to use tinned clams, but in my opinion you won’t get anywhere near the same flavor, as with fresh clams.
Traditionally this recipe is made with spaghetti, vermicelli or linguine. We used linguine made by Pasta Liguori, one of the producers of Pasta di Gragnano IGP. This is one of the best pastas in Italy and worth looking out for! I prefer linguine for this dish because this pasta has more surface area to soak up the sauce. But, any narrow long pasta works well. Italians don’t usually use short pasta in this dish.
Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley.
I recently read an article about this recipe that said, if you’re going to spend a bit for fresh clams, then you don’t want to smother their taste with lots of other flavors. I really agree with this point of view! Having said that, my hubby is pretty generous with the garlic and chili. But, you can use less if you prefer!
There are just 2 points that need care to make sure your linguine pasta alle vongole is perfect. Firstly, in this version the clams are cooked alone first. Then you will need to remove the meat from most of them, keeping just a few in their shells to make the dish look more appetizing! It & # 8217s important to discard any unopened shells as this means the clam is dead. Don & # 8217t try to open and eat unopened clams! Secondly, if the liquid from the clams appears to have sand in it then it & # 8217s best to filter it before adding the cooked clams and liquid to the rest of the sauce ingredients.
Easy to make.
This is a dish that many people order in restaurants but rarely make at home. However, it’s actually pretty easy and there’s no residual fishy smell in the kitchen. What you’ll get is a wonderful garlicky aroma that is so mouth- watering! My hubby is quite generous with the garlic and chili, as we like it that way, but you can reduce the quantities if you prefer. We sometimes cook the clams and eat them without pasta, just a bit of bread to soak up the sauce. Delicious too!
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!
If you like linguine you will probably love these other classic recipes from Campania
If you like seafood pasta recipes check out these traditional ones too
Save this recipe for later?
If you want to save this delicious linguine pasta alle vongole recipe for later, you can print it, bookmark this page or save it to Pinterest.
Cooking: 15 MIN
Rinse the clams & aggravate large water, then put them in a salad bowl, add half a spoon & aggravate & aggravate caf & eacute coarse salt and cover with cold water. Repeat the operation three times, until aggravated by the fact that there were no more r & eacutesidus in the clams. Rinse them again, and drain them.
Finely chop the parsley with 2 cloves of garlic, serve in a bowl.
In a large hollow circle, fry the remaining garlic with the bird pepper, and a small spoonful of parsley and minced garlic. Add the clams, wet with white wine, cover and cook for about 10 minutes, stirring occasionally, until all the clams open.
Once cooked, remove the clams and filter their cooking juice.
Put the juice back in the pot and cook for 5 minutes, aggravating it by a third. Then keep it in the pot on a low heat.
Meanwhile, secure the shell of half of the clams and keep the remaining half with their shell. Keep all clams (with and without shell) in a covered salad bowl.
At the same time, bring a large volume of water to a boil in a tall saucepan. After boiling, salt the squash, then pour in the spaghetti.
Mix them quickly with a wooden spoon, then let them cook for the time indicated on the package (usually the spaghetti cooks in 9 minutes).
Once the spaghetti is cooked, drip it into a colander and pour it into the pan with the clam juice.
Stir over low heat, & aggravate the spaghetti soaked in clam juice, add all the clams and the remaining minced garlic and parsley. Stir for a few more seconds over low heat, add a pinch of pepper from the grinder and a drizzle of olive oil and serve immediately.
Do not add salt while cooking the clams, they are naturally salty.
Regarding clams, there are many varieties of them in the world and there is a difference between Italian and French clams. For this dish, in Italy we use the "vongole veraci" which correspond to the clams found in France, or we use "vongole", smaller than the premi & egraveres, and which in France are similar to the shells. Whether you use clams or shells, the important thing is that they are extra fresh and that you avoid those that did not open during cooking.