Buon appetito!
Pasta vongole
Ingredients
4 persons
- 400 grams spaghetti
- 1000 grams of clams
- 6 cloves garlic, minced
- 1 teaspoon chili flakes
- 10 tablespoons olive oil
- 200 milliliters white wine
- 300 milliliters Elvea Pulp
- sprig of fresh parsley
- 50 milliliters lemon juice
- salt
- pasta cooking water
Preparation
-
1
Bring a pot of salted water to a boil and cook the spaghetti al dente.
-
2
Rinse the vongole shells well.
-
3
Meanwhile, heat the olive oil in a large pan over medium-high heat and sauté the garlic with the chili flakes. Add the vongole, immediately deglaze with the dry white wine Let the clams steam for 3 to 4 minutes until open.
-
4
Now add the tomato polpa and simmer for a while.
-
5
Drain the spaghetti and save a little cooking liquid. Add the pasta to the sauce and mix well, adding some pasta water if necessary to bind everything together nicely.
-
6
Stir in the lemon zest and chopped parsley and serve.
