If this preparation is today a rather “prestigious” dish, it was not the case a few decades ago, when the population fed on what it could find in nature… it is the case of the shellfish that we were going to collect before preparing them. As always in Italy, there is not one, but a multitude of recipes depending on the villages, even families. However, around pasta alle vongole, two camps clash: those who put tomatoes in it and those who banish it. All the art of this recipe lies in the way of linking the sauce with the pasta.
The recipe for pasta alle vongole for 4 people
400 g of spaghetti 800 g of shellfish (cockles, clams, clams) 2 cloves of garlic Olive oil 2 shallots 10 cl of white wine Basil or flat-leaf parsley 1 lemon Salt and pepper
Wash the shellfish well in several baths of water Cook the spaghetti for 10 min At the same time, cook the shellfish in the white wine Collect the cooking juices In a large pan, brown the garlic and shallots Add the juice from the shellfishes and al dente pasta (add a little pasta cooking water if necessary) Add the shellfish, parsley, a dash of lemon juice and serve
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