Spaghetti alle Vongole
Pasta with clams, garlic, white wine, and parsley
Ingredients
- Spaghetti220 g
- Clams500 g
- Garlic2 cloves
- Dry white wine150 ml
- Parsley20 g
- Olive oil2 tbsp
- Salt1 to taste
- Dry wine150 ml
Instructions
Cook spaghetti in salted water until done, reserving a little cooking water.
Prepare the sauce: chop garlic and warm in a pan.
Add garlic and parsley and cook to the right tenderness.
Stir in dry white wine, olive oil and clams and heat into a smooth sauce.
Combine the pasta or noodles with the sauce, adding a little cooking water for a creamy texture.
Serve immediately while hot.
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