Few ingredients in perfect harmony!
- 1 nett vongole shells
- 2 tsp olive oil
- 2 pcs shallots
- 3 cloves garlic
- 1 tsp chili flakes
- 2 dl white wine
- 300 gram spaghetti
- 2 tbsp finely chopped parsley leaves
- 1 skive lemon
- litt salt and pepper
I am very fond of Italian cuisine! It is known for its good ingredients cooked in a simple way to give the ingredients the attention they deserve. In this classic there are few ingredients, but the result is a magically good pasta with delicious flavors. It can be somewhat difficult to get vongole shells and then you can also use heart shells in this dish. The most important thing is to get the right consistency and balance. Here I will show you my recipe and all the tricks for a perfect result.
Place the vongole shells in a large bowl of cold water. Add a little salt to the water. Let the shells lie in cold water for a while. The shells may have some sand inside them so they can "breathe" this out and you can see that the water becomes a little cloudy. Discard broken shells.
Find a large pan you have a lid for and one to cook pasta. Start by adding good quality olive oil to the pan you have the lid on. Add finely chopped shallots, chili flakes and garlic and cook for a few minutes until the onion is soft and shiny.
Pour in the white wine and let it boil for a few minutes before adding the Vongole shells. Feel free to use a dry and fruity white wine. Turn on high heat and put on the lid. The shells should be steamed for about 4 minutes before you are ready. When the shells are ready, pick them out and place in a bowl.
Cook the spaghetti for 2-3 minutes according to what is on the package. The spaghetti should be undercooked and cooked completely in the sauce.
Pour the spaghetti into the pan with the broth from the vongole shells. Add a little and a little of the boiling water while the pasta is cooking. You should end up with a sauce that has thickened a bit and sticks well to the pasta. When the spaghetti is cooked, turn off the heat.
Put the shells back and mix well. Just before serving, taste the broth with a little salt, pepper and a little lemon juice. Pour over some good olive oil and finely chopped parsley leaves.
Now your Spaghetti vongole is ready to be enjoyed. A simple, but perfect pasta with wonderful taste. Good luck.