{"id":5380,"date":"2022-02-22T07:23:15","date_gmt":"2022-02-22T06:23:15","guid":{"rendered":"https:\/\/yannsfood.com\/?p=5380"},"modified":"2026-03-15T11:27:14","modified_gmt":"2026-03-15T10:27:14","slug":"pasta-vongole","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/pasta-vongole\/","title":{"rendered":"Pasta Vongole Recipe"},"content":{"rendered":"\n
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\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n

Pasta Vongole, so incredibly good and easy to make!
Summer on a plate! Best with a glass of chilled white wine.<\/p>\n

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The most important thing about this dish is that you rinse the shells well.
Leave them in the fridge for 2 hours with cold water so they can “spit” out all the sand.
Cut the garlic and chili into smaller pieces and make small cubes of the tomato and onion.
Finely chop parsley leaves and you are ready to start.
Add water to pasta, fry onion and garlic, add shells and white wine and put
on lid and let the shells cook for 3-4 minutes.<\/p>\n

Wine tips for this must be a Soave from Italy.<\/p>\n

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Here I have several dinner tips with pasta<\/a><\/p>\n

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\ud83c\udf77 Wine pairing<\/h2>\n\n\n\n

Soave Classico<\/strong>: Pasta vongole with clams and garlic is made for a crisp, mineral white wine. Soave Classico from Veneto in Italy is the classic choice \u2014 elegant almond notes and citrus freshness that perfectly enhance the seafood flavors. Vermentino from Sardinia or a Muscadet from the Loire Valley are equally good alternatives.<\/p>\n\n\n\n

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\"Pasta<\/div>\n <\/div>\n
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\n <\/span>Yann A. Skaalen<\/span><\/span>\n <\/div>\n

Pasta Vongole<\/h2>\n
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