Spaghetti Alle Vongole! Easy Pasta Recipies?
Serving Size for 2
Ingredients
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-1 lb Fresh Clams
-0.5 lb pasta
-7 large cloves of Garlic
-2-3 Tbsp Olive Oil
-1/4 cup white cooking wine
-1/4 cup pasta water
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-1 TBSP lemon juice
Instruction
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1. Heat boiling water with salt. (Not salty as the sea this time).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) Rest of the pasta will cook with the sauce and residual heat from the pan.
3. Finely chop Italian parsley and slice garlic into thin pieces.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to prevent burning the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes mix for 15 seconds. Add in the clams and pour in white wine. Cover the pan and cook for 5 minutes on medium heat or until all the clams open up.
6. Remove the clams from the pan and take out half of the clams off the shell.
7. Add pasta water to the sauce and reduce for a minute on medium heat before adding pasta, clams, parsley, and lemon juice.
8. Stir and toss the pasta till it emulsifies into a light creamy sauce.
9. Plate and Enjoy!
Buon Appétito!
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