Spaghetti alle Vognole (1)

2.2 lb (1 kg) of fresh clams or mussels
1 lb (455 g) of fresh plum tomatoes
3 1/2 fl oz (100 ml) of dry white wine
1 1/2 oz (40 g) of butter
3 cloves of garlic
5 tablespoons of olive oil
2 tablespoons of freshly chopped parsley
1 tablespoons of freshly chopped oregano
salt and pepper
spaghetti for 4 people

Rinse the fresh clams in cold water and scrub the shells with a brush. Discard any open clams. Leave the clams to soak in cold water for 10 minutes, rinse and drain. Set aside.

Prepare a bowl of boiling water and add the tomatoes. Leave for 30 seconds then drain and rinse under cold water. Remove the skin from
the tomatoes and discard. Roughly chop the tomatoes with a sharp knife.

Bring a large pan of water to the boil (for the spaghetti).

At the same time heat the olive oil in a large frying pan, peel and finely chop the garlic. Add the garlic to the hot oil and fry for 2 minutes over a medium heat, stirring constantly so that the garlic does not burn. Add the chopped tomatoes and the white wine and stir all of the ingredients together. Carefully add the clams and season with the salt and pepper. Cover the pan with a lid and gently steam the clams until they open up. This should take about 3 minutes.

At the same time, add the spaghetti to the pan of boiling water and cook until al dente (7 – 8 minutes). Drain well. Add the chopped oregano to the clam sauce and stir well. Add the pasta to the frying pan and mix with the sauce. Add the chopped parsley and the butter. Cook for 1 minute, tossing the pasta with the sauce. Remove the pan from the heat and serve immediately.

Serves 4


Bialetti Trends Collection 5 Quart Pasta Pot, Charcoal

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