HomeFood & drinkPasta Vongolle

Pasta Vongolle

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 5 minutes
Cooking time: 10 minutes
 
Ingredients (for 4 people) :


Method:

Start by thoroughly washing the clams.

Chop the shallots into a fine dice and cook in the butter until soft, when soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2 /3 days in advance, cooled and kept in a sealed jar.

Place a large pan on the gas and allow this to get hot, adding the clams and the remaining white wine.

When they all start to open add the cooked spaghetti / linguine to the same pan.

Then add the double cream and the cooked shallot mixture.

After 2 /3 minutes when it is all warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley.

Serve in hot bowls. Then finish with the rest of the chopped parsley.
Recipe shared by mayble11
Recipe(s) from the same person
Advice: This recipe was provided by UK Shallots.

User comments

 
another free recipe every day






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