Recipe of Quick Pasts in clam sauce (vongole)
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Pasts in clam sauce (vongole). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pasts in clam sauce (vongole), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasts in clam sauce (vongole) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasts in clam sauce (vongole) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pasts in clam sauce (vongole) estimated approx 25 mins.
To get started with this particular recipe, we have to first prepare a few components. You can cook Pasts in clam sauce (vongole) using 8 ingredients and 9 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Pasts in clam sauce (vongole):
- 250 grams pasta
- 500 grams clam meat
- 6 tomatoes
- 1 olive oil
- 2 chopped garlic cloves
- 1 chili
- 1 white wine
- 1 white wine
Instructions to make to make Pasts in clam sauce (vongole)
- Put the water for the Spaghetti to boil
- Cover the tomatoes with boiling water, leave for a few minutes, then drain and slip off the skins.
- Cook the Spaghetti until al dente.
- While the pasta is cooking heat the olive oil in a large pan.
- Add the garlic and chopped chilli and fry gently for a few seconds.
- Stir in the chopped, peeled tomatoes, then add the clam meat and a splash of white wine.
- Cover the pan and cook for 3 or 4 minutes.
- Drain the pasta, then tip into the pan and toss together.
- Serve in bowls with bad for moping up the juices.
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