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Spaghetti with clams,
Spaghetti alle Vongole
The original recipe for Spaghetti dish is from Neaples. Although some cooks prefer a red version of the sauce, here the traditional recipe without tomatoes.
Spaghetti with Clams!
Time required: 40 minutes (when I am in hurry I can do it in 25 minutes)
(four servings): 350 gr. (12 ounces) packaged Spaghetti
4 dozens clams
2 cloves garlic
1/2 cup of olive oil
1/2 cup of snipped parsley sprigs with stems removed
1/4 cup of white wine Salt and pepper
Scrub and wash the clams under running cold water to remove as much sand as possible.
Soak the clams in a casserole filled with 4 cups of water and one teaspoon of salt. Cover and let the clams boil till the shells have fully opened.
Strain the cooking water through a duster and put it aside.
For sauce: in a medium saucepan, heat the olive oil over low heat. Add garlic cloves, crushing them with a fork.
Fry them till golden.
Remove the garlic cloves and put the clams into the saucepan. Sprinkle with the white wine and let them cook over high heat till the wine has evaporated.
Weat the clams with three or four tablespoons of strained cooking water. Add pepper and snipped parsley. Cook for 7 - 8 minutes.
Meanwhile, in a large (5 quart) stockpot bring the water to boiling, then add salt and cook the Pasta according to the package directions.
Drain the Pasta in a colander and put it into a large bowl; dress with the clam sauce and serve very hot.