Spaghetti alle Vognole (3)

Also known as Spaghetti with Clams

2 lbs clams in their shell (the smallest you can get), steamers seem to work quite well
1 14 oz can plum tomatoes, finely chopped
4 (or more) cloves of garlic, peeled and chopped
3 tablespoons olive oil
2 tablespoons freshly parsley, chopped
salt and freshly ground black pepper
1 lb spaghetti, spaghettini or linguini
6 quarts water

In a large pan or skillet, heat the oil over medium heat. Add the garlic, sauté till golden. Add the tomato and most of the parsley, simmer, stirring occasionally. Cook till sauce thickens, 10 to 15 minutes. Salt and pepper to taste.

When sauce is ready add the unshelled clams and raise the heat to high. Continue cooking, shaking the pan occasionally to keep sauce from sticking or burning. Cook till shells are open, anywhere from 5 to 10 minutes. Discard any that remain closed.

For shelled clams, add the clams, along with their liquid to the cooked and ready sauce for a 2 or 3 minutes, just so they heat, otherwise they will turn tough and rubbery if cooked too long.

Meanwhile cook the pasta and when ready, drain into a warm bowl. Pour sauce, clams and all over the pasta and toss well. Sprinkle with the remaining parsley.

Serve immediately.

Serves 4


Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart

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