From kitchen in Tuscany: Spaghetti alle vongole

I’ve just come back from my place in Tuscany and this is a picture of a dish I made in my kitchen there: Spaghetti alle vongole. Made with fresh clams bought at the near fishmonger “Fosco” in Donoratico. So so delicious!

Spaghetti alle vongole it’s very easy to make. Here’s the recipe for 4 people.

400gr spaghetti

500gr small clams or telline

olive oil

2 garlic cloves

parsley

half glass of white wine

salt and pepper

Put a saucepan of water to boil. Add salt.

Chop the garlic and the parsley and fry them gently with some olive oil in a frypan. Add the clams and cover with a lid. When the clams start to open add the wine and keep cooking for 2mins without lid.

When the water boil add the spaghetti and cook for 12mins or when cook “al dente”.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s