Ingredient and Portion
Spaghetti alle Vongole
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From Jon Lee Submit
Spaghetti alle Vongole is a traditional Neapolitan dish and can be cooked with or without tomatoes. In fact it is simplicity at its best like many traditional italian dishes. Aglio Olio is one great example using just garlic, olive oil and chilli flakes.
500g live clams
half a packet spaghetti (this will cook for 5 pax)
20 cherry tomatoes (chopped into halves)
150g green peas
10 stalks asparagus (chopped)
5 cloves of chopped garlic
half a diced onion
75ml of chicken stock
1 teaspoon flour
salt and pepper
olive oil and extra virgin olive oil
half a packet spaghetti (this will cook for 5 pax)
20 cherry tomatoes (chopped into halves)
150g green peas
10 stalks asparagus (chopped)
5 cloves of chopped garlic
half a diced onion
75ml of chicken stock
1 teaspoon flour
salt and pepper
olive oil and extra virgin olive oil
Method
1. Boil a pot of salted water. When reached boiling point, put in spaghetti and cook till al dente, about 8 minutes.
2. In a pan, sautee garlic and onions in olive in medium-low heat until translucent. Add in the chopped asparagus and bring in the stock. Simmer in low heat until asparagus is slightly cooked. Let the asparagus absorb the stock taste. Add salt and pepper for desired taste.
3. Add in chopped tomatoes and green peas into the simmer. Bring in the clams and herbs and put the lid on for about 3 minutes, giving a shake to the pan every minute.
4. Open up the pan and give the ingredients a good stir. Dip in a spoon and taste the sweetness of the clam juice. At this point, put in the teaspoon of flour and combine so as to thicken the sauce.
5. The pasta should be cooked by now. using a pair of tongs, drain the spaghetti and bring it into the pan and give it a good toss. Plate the spaghetti alle vongole and drizzle on extra virgin olive oil.
2. In a pan, sautee garlic and onions in olive in medium-low heat until translucent. Add in the chopped asparagus and bring in the stock. Simmer in low heat until asparagus is slightly cooked. Let the asparagus absorb the stock taste. Add salt and pepper for desired taste.
3. Add in chopped tomatoes and green peas into the simmer. Bring in the clams and herbs and put the lid on for about 3 minutes, giving a shake to the pan every minute.
4. Open up the pan and give the ingredients a good stir. Dip in a spoon and taste the sweetness of the clam juice. At this point, put in the teaspoon of flour and combine so as to thicken the sauce.
5. The pasta should be cooked by now. using a pair of tongs, drain the spaghetti and bring it into the pan and give it a good toss. Plate the spaghetti alle vongole and drizzle on extra virgin olive oil.
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