Linguini alla vongole

Linguine alle vongole

Linguini with clams, linguine alle vongole, is one of my recipes with which I could always make my blessed Salvatore happy. He could never get enough of it, which is why I had to cook the dish almost every week! It is usually served as an appetizer, but with a little more pasta and shells it also makes a passable main dish, especially during the week when you don’t want to splurge on a multi-course meal. Today I always like to make the linguine for Angelo (who also set me up with this blog – mille grazie – you’re good for a serving of linguine with me, giovane!)

Ingredienti

Linguine, or linguini as many of you say, look a bit like flattened spaghetti. Of course, no Italian would openly put it that way. But here among us, I’ll tell you so you have a rough idea of what linguine are.

For 4 people you will need:

  • 320 g of linguine (fresh is best)
  • 1,5 kg clams
  • 350 g tomato puree
  • 4 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 2 tablespoons of chopped parsley
  • Salt and black pepper to taste

Preparazione

First clean the mussels thoroughly under running water and carefully tear off the byssus, the small beard. Then put oil and garlic in a pan, let both get nice and hot. When the oil is hot, take out the garlic and add the mussels. Immediately put a lid on the pan (you do have a suitable lid, I hope? Maybe I should have mentioned that before? A large pot will do if need be) and cook for 2-3 minutes. While doing this, keep shaking the pot with the lid so that the contents mix well.

Then line a kitchen strainer with some kitchen paper (it will catch any remaining sand from the mussels) and drain the mussels. Very important: You must discard mussels that are still sealed at this point, because they are spoiled! Take a handful of mussels aside for decoration and remove the mussel meat from the remaining mussels

Now wash and chop the parsley. I actually always have a pot of parsley in my kitchen window. But of course you can also buy them fresh at the market or supermarket. Heat the parsley with oil and a peeled clove of garlic in a pan. Not more than 1-2 minutes. Then add the mussel meat and stir everything nicely. Another 1-2 minutes later, remove the garlic clove and add the tomato puree and some of the cooking water from the mussels. (Hopefully you didn’t pour that away! Make a note above: Don’t pour it away!). Put the lid on, simmer for 20 minutes over medium heat, and you’re done!

In the meantime, bring plenty of water to a boil in a pot, add salt and cook the linguine according to instructions. Fresh linguine need no more than 3 minutes, dried ones a little longer. Exactly how long is on the package. When the pasta is al dente, drain it and add it to the pan with the sauce, along with some of the cooking water from the mussels (which I hope you still haven’t dumped!) and let it boil briefly until the desired consistency is reached.

Plate with the mussels set aside and serve hot. Buon appetito!

I found a video about linguine alle vongole. It’s not quite my recipe and the chef tends to be a touch too dramatic for my liking, but you get a good idea of the preparation, I think:



Saluti,
Mafalda Cinquetti




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