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Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of southern Italy, particularly the city of Naples, in Campania. The preparation typically involves garlic, parsley, olive oil, and occasionally white ...
Pasta alle Vongole with Aji Amarillo and Cilantro by Angie Rito and Scott Tacinelli. We love all versions of clam pasta, especially those with a kick. ... If you like those delicious Italian ...
Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley.
Drain the pasta, reserving the pasta water. Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about ...
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well. 2. Meanwhile, in a large, deep skillet, heat the olive oil.
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Spaghetti, dressed with tomato sauce, black olives from Gaeta and capers are called spaghetti alla puttanesca. An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called spaghetti alle vongole fujute, where clams are ...