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** ITA & ENG ** Nuova ricetta veloce e semplice per cucinare un primo a base di pesce! A new easy and quick recipe to cook a first course with. Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine).

Alright, don’t linger, let’s plan this spaghetti with clams                      (spaghetti alle vongole) formula with 8 components which are undoubtedly easy to acquire, and we have to process them at the very least through 4 tips. You should shell out a while on this, so the resulting food could be perfect.

Ingredients Spaghetti with clams                      (Spaghetti alle vongole):

1. Take 320 g for Spaghetti
2. Prepare 1 kg for clams
3. Need 1 clove Garlic
4. You need 1 bunch Parsley
5. You need of Extra virgin olive oil
6. Require to taste - Black pepper
7. Provide to taste for Salt
8. Provide Coarse salt for clams

The Best recipe for Spaghetti Alle Vongole. It is a very flavorful, juicy pasta dish, made with clams, garlic and parsley & Italian tomatoes. However, to prepare the best Spaghetti alle vongole, the clams should be cautiously handled to prevent ruining your food. What in the world is Spaghetti alle Vongole?

Spaghetti with clams                      (Spaghetti alle vongole) making:

1. To prepare the spaghetti with clams, start by cleaning. Make sure there are no broken or empty shells, they should be discarded. Then go knock them against the sink, or possibly on a 1 chopping board. This operation is important to check that there is no sand inside: the healthy bivalves will remain closed, those full of sand will instead open. Then place the clams in a scolapasta resting on a bowl and rinse. Place the scolapasta in a bowl and add plenty of coarse salt. Soak the clams for 2-3 hr
2. After the time the clams will have purged any sand residue. In a saucepan, heat a little oil. Then add a clove of garlic and, metre this flavors, drain the clams well, rinse them and dip them in the hot pan. Cover with the lid and cook for a few minutes over a high heat.
3. The clams will open with heat, then shake the pan from time to time until they have fully uneleded. As soon as they are all open turn off the flame immediately, otherwise the clams will cook too much. Collect the juice by draining the bivalves and do not forget to discard the garlic. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain them halfway through cooking.
4. Then pour the dressing into a pan, add the spaghetti and continue cooking using a little cooking water. In this way you will risotto the pasta. At the end of cooking also add the clams and chopped parsley. One last flay and the spaghetti with clams are ready: serve now!

It turns out, it is a delicious pasta dish made with clams, and it is a part of traditional Neapolitan cuisine. There are loads of Neapolitan dishes that are based around fresh seafood, but some stand out amongst the others. I like making spaghetti alle vongole as much as I like eating it. What happens is wonderful: given enough heat, the clams open - with a sort of unzipping noise, if you put your ear near the pan - and release their liquor with abandon and reveal a plump secret world, a tender bivalve, briny and sweet. Today we learn how to make spaghetti alle vongole, or spaghetti with clams.

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