Pasta Vongole
Get the Mediterranean feeling at home in the kitchen! So easy and so good!
Ingredients
- 1 kg clams
- 2 shallots
- 2 cloves garlic
- 2 dl white wine sauvignon blanc is my favorit
- 4 plum tomatoes cut into cubes
- ½ red chilli cut into rings or smaller pieces
- 1 dl parsley leaves finely chopped
- ½ the juice of half a lemon to taste
- 500 g pasta of good quality
- salt and pepper to taste
Instructions
- 2 hours before cooking, rinse the shells in cold water, put them in a bowl of cold water that you put in the fridge. What happens now is that the shells get rid of sand, you see what I mean when you see all the sand at the bottom of the bowl when you take them out.
- Put on water for pasta in a large saucepan.
- Find a pot that is big enough for the shells, pour in 2 tablespoons of olive oil and heat up.
- Fry the shallots and and half (1 clove) of the garlic so the onion is shiny (blancher).
- Pour over white wine, put on lid and turn up the heat, let the shells cook for 3-4 minutes or until they open. You throw away shells that do not open.
- Now you can choose if you strain the power, I do not because there is so much good taste in the onion.
- Take out the meat of approx. half of the shells, the rest you use for decoration and clean yourself while eating.
- Find a large frying pan or use the pan in which you cooked the shells.
- use the rest of the oil (3 tablespoons), add tomatoes, chilli and garlic and let it simmer for 3-4 minutes.
- Add the power and let it boil so the flavors settle.
- Add shells and parsley, pour over pasta and stir.
- Season with salt, pepper and lemon.
- Serve and enjoy!
Nutrition
Calories: 550kcalCarbohydrates: 99gProtein: 23gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 250mgPotassium: 498mgFiber: 5gSugar: 4gVitamin A: 2281IUVitamin C: 43mgCalcium: 82mgIron: 4mg
Tried this recipe?Let us know how it was!