Prep 5 mins
Cook 20 mins
Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.
- 453.59 g spaghetti
- 4 garlic cloves, chopped
- 118.29 ml olive oil
- 997.90 g clams, in shells
- 1 hot pepper, minced
- 453.59 g tomatoes, chopped
- Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
- Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.
I love any kind of seafood and pasta. And a combo of bothis great. Pasta Alle Vongole is a classical dish of the mediterranean cusine. This recipe is easy to make and the outcome is great. I didn't salt the sauce, I used a anchovy fillet to salt it and to add some additional flavor as it is often done in Italy in these kind of dishes. Served it with a glass of a dry white wine and with some bread to dip up the rest of the sauce. Thanks for sharing this recipe.