Spaghetti Vongole
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Spaghetti Vongole
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 500 grams linguine pasta
- white wine
- 1 clove garlic finely chopped
- 500 grams Vongole Pipi’s
- extra virgin olive oil
- 8-10 cherry tomatoes
- pinch rock salt
- Sprinkle of pepper
- Generous amount of fresh parsley
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Instructions
- Boil 5L of water in a large pot in preparation for your spaghetti vongole.
- Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.
- Once the oil has begun to warm, add the finely chopped garlic and simmer until it starts to change colour.
- Add the vongole into the pan and stir well. Then add a glass of white wine and let it simmer.
- Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
- Next, add 8-10 cherry tomatoes diced in half – the juicier, the better! Stir through well.
- Squeeze half a lemon into the pan, and then add a pinch of rock salt and pepper, then mix.
- Add a generous amount of fresh parsley (chopped) and let it simmer so all the juices and flavours infuse the vongole shells.
- Once the water has boiled in the large pot, add the pasta linguine and leave it to cook based on the packet instructions (al dente is always best!).
- When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready.
- Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat).
- Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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