How To make Linguine Alle Vongole
3 Hard-shell clams; small in
1/2 lb Linguine or spaghetti
Salted water 2 tb Butter or margarine
2 tb Olive oil
1 Sm Onion; finely chopped
3 c Garlic; minced or pressed
1/2 c Dry white wine
Salt and pepper 1/2 c Parsley; chopped fresh
Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.
How To make Linguine Alle Vongole's Videos
This Italian Secret is the Key to Perfect Spaghetti alle Vongole
SPAGHETTI with CLAMS ???????? Recipe by #chefmaxmariola #foodie
According to me, SPAGHETTI WITH CLAMS has to be ''white,'' that it means without tomatoes in sight. Here is the full video recipe, a real must. Go to have a look! ▶️
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Today recipe is a quick and easy spaghetti pasta with clam sauce, extravirgin olive oil, minced parsley and garlic. A little spicy cos I added some chili. It's gonna be your favourite way to cook it!
#spaghettipasta #clams #italianrecipe #shorts
Spaghetti with clams, better said Spaghetti alle Vongole, comes directly from the South Italy tradition. It's definitely one of the most important dishes of Italian cuisine and one of the most popular first courses with seafood.
Just few and simple ingredients, which however will surprise you with its delicious sea taste and creamy appearance.
Spaghetti with clams is a real delicacy and you can cook ita for any occasion: but do you want to know secrets and tricks straight from an italian Chef? Well, you only need to look at this short video!
But remember that on my YouTube channel there is the full video tutorial where I will tell you step by step how to make a yummy spaghetti with clams recipe in the proper italian style.
Here is the link! ▶️
And if you are a real english speaker Food Lover, look at the Playlist of video recipes with ENGLISH SUBTITLES. You are gonna love it! ▶️
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Traditional Spaghetti alle Vongole from Venice: The Secret of the PERFECT Pasta | A Typical Dish
Spaghetti alle Vongole is an ancient dish made all over Italy. It originated in Naples, but is particularly popular in Venice because of the city's proximity to the sea. It's beloved by tourists and locals alike, many of whom eat it at least once a week. We travelled to Venice to find out the secret to making the perfect dish.
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Edit: Josefine Funck
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SPAGHETTI ALLE VONGOLE
Un clásico de la cocina italiana, spaghetti con almejas! sin duda, mi plato de pasta favorito.
Sigue mis pasos y verás que maravilla :)
Ingredientes para 2 personas:
250 g de spaghetti de buena calidad
500 g de almejas
medio vaso de vino blanco
2 dientes de ajo
perejil
SPAGHETTI ALLE VONGOLE: pronti in 20 minuti
Gli spaghetti alle vongole sono un grande classico della cucina italiana, adatto a tutte le stagioni e amato in tutte le regioni. Di origini campane, gli spaghetti alle vongole sono un primo piatto facile e veloce, che si prepara in pochi istanti e che permette di gustare tutto il sapore del mare.
Scopri tutti i trucchi per la pulizia della vongole e per creare quel delizioso sughetto che conquisterà tutti!
★ENGLISH VERSION:
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???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI E PROCEDIMENTO:
vongole.html
★ INGREDIENTI (Dosi per 4 persone)
Spaghetti 320 g
Vongole 1 kg
Aglio 1 spicchio
Prezzemolo 1 mazzetto
Olio extravergine d'oliva q.b.
Pepe nero q.b.
Sale fino q.b.
Sale grosso per le vongole q.b.
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