Spaghetti with Clams (Spaghetti Alle Vongole Veraci)
Instructions
The clams are made flush of sand for half a day, changing the water frequently (you have to salt water).
Then you open in a large saucepan on high heat with a little oil, garlic and chilies; When are open (the shell takes a pinkish) add white wine and tomatoes to flakes, and adjust the salt (consider that the clams are already salty on their own).
at the end of cooking add parsley (leaves, chopped).
Ben al dente noodles make them jump with the clams after they are drained well.
Ingredients and dosing for 4 persons
- 1000 g of whole clams
- 500 g of ripe fresh tomatoes
- 3 pepperroncini peppers
- 3 cloves of garlic
- Parsley
- 2 glasses of white wine
- Type pasta spaghetti