Spaghetti alle vongole
Pasta with clams, garlic, white wine and parsley
Ingredienti
- spaghetti220 g
- molluschi o vongole500 g
- aglio2 spicchi
- vino bianco secco150 ml
- prezzemolo20 g
- olio d'oliva2 cucchiaio
- sale1 a piacere
- vino secco150 ml
Istruzioni
Cook the spaghetti in salted water until done, reserving some of the cooking water.
Prepare the sauce: finely chop the garlic and warm it in a pan.
Add the garlic and parsley and cook until the desired softness.
Stir in the dry white wine, olive oil and clams or vongole and heat until a uniform sauce forms.
Combine the pasta or noodles with the sauce, adding a little of the cooking water for a creamy texture.
Serve immediately while the dish is hot.
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