Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, spaghetti alle vongole in bianco - one pan cooking. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Traditional recipe for Spaghetti alle vongole. Spaghetti alle vongole, otherwise known as spaghetti with clams. This delicious one pot seafood recipe blends together white wine, garlic and fresh parsley.
Spaghetti alle Vongole in Bianco - One Pan Cooking is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Spaghetti alle Vongole in Bianco - One Pan Cooking is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have spaghetti alle vongole in bianco - one pan cooking using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spaghetti alle Vongole in Bianco - One Pan Cooking:
- Make ready 300 grams Clams (with shells and sand removed)
- Make ready 1 tbsp Olive oil
- Prepare 1 clove Garlic
- Take 1 to 2 Red chilli
- Prepare 1 tbsp Sake or white wine
- Prepare 200 grams Pasta
- Take 700 ml Water
- Take 1 cube or 1 tablespoon Consommé powder
- Prepare 1 Butter
- Prepare 1 Black pepper
- Make ready 1 Dried Basil
Photograph: Felicity Cloake for the Guardian. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done. Drain, add butter, then toss into the clam sauce. When serving, shower each plate with a bit of parsley, Parmesan cheese, and freshly ground black pepper.
Instructions to make Spaghetti alle Vongole in Bianco - One Pan Cooking:
- After removing the sand, wash the clams, rubbing the surface well to clean.
- Smash the garlic clove with the back of a knife. Heat olive oil and add garlic (and red chili if you like).
- After the pan is aromatic, add the clams and sake. Cover with a lid and steam the clams. After the clams open up, cook for 1-2 minutes. Turn off heat.
- Transfer the clams to a plate (leave the cooking liquid in the pan). Add water to the pan and bring to a boil to cook the pasta.
- (If you don't like the scum, skim it off) *If you cover the pan to boil the water, make sure that the water doesn't boil over.
- After it comes to a boil, add the consomme and pasta broken in half. Cook over medium heat for one minute and stir with chopsticks to prevent the pasta from sticking.
- Turn off heat and cover with a lid. Let stand for one minute less than the time noted on the pasta package.
- Take off the lid and loosen the pasta. Reheat to evaporate the remaining liquid (2 to 3 minutes). If you leave more liquid, you will have soupy pasta.
- Add the reserved clams and mix well. Transfer to a plate and add butter, sprinkle with black pepper and dried basil. Serve.
Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Add garlic and cook, swirling pan often, until just golden. Add wine, then clams; increase heat to high.
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