I don’t think I’ve seen vongole without any shells, but addition of bread crumbs is appetizing.
The second looks like linguine rather than spaghetti, but also looks delicious.
ballsofstyle
In the vongole most of the sauce is on the bottom of the plate. Add more starchy water and/or reduce it more so it can cover the noodles better.
I love whole shrimp though. Sucking out the head is a heavenly thing.
WanderingGodzilla
They look very yummy, even spaghetti con le vongole does and I’m not that much into it usually.
haribo_pfirsich
Definitely 2nd slide. But to be fair I love gamberi very deeply so I’m biased lol
Pane_Panelle
I would say they certainly look tasty! I have just a little doubt: are those in the first picture mussels? Because “pasta alle vongole” means pasta with clams, pasta with mussels is “pasta con le cozze” o “pasta alle cozze”
Rais93
Those aren’t vongole but “cozze nere” translated as black mussels, the second one possibility lack sauce but can’t say.
Dolcevitissimo
Thank you all! It’s actually both clams and mussels. The topping is a pistachio lime mix I learned to make in Puglia. As far as the taste test goes, the gamberi won by a tiny margin. I’m still struggling with mollusc pastas
7 Comments
They look good.
I don’t think I’ve seen vongole without any shells, but addition of bread crumbs is appetizing.
The second looks like linguine rather than spaghetti, but also looks delicious.
In the vongole most of the sauce is on the bottom of the plate. Add more starchy water and/or reduce it more so it can cover the noodles better.
I love whole shrimp though. Sucking out the head is a heavenly thing.
They look very yummy, even spaghetti con le vongole does and I’m not that much into it usually.
Definitely 2nd slide. But to be fair I love gamberi very deeply so I’m biased lol
I would say they certainly look tasty! I have just a little doubt: are those in the first picture mussels? Because “pasta alle vongole” means pasta with clams, pasta with mussels is “pasta con le cozze” o “pasta alle cozze”
Those aren’t vongole but “cozze nere” translated as black mussels, the second one possibility lack sauce but can’t say.
Thank you all! It’s actually both clams and mussels. The topping is a pistachio lime mix I learned to make in Puglia. As far as the taste test goes, the gamberi won by a tiny margin. I’m still struggling with mollusc pastas