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Spaghetti with Clams (Spaghetti alle vongole)

Spaghetti with Clams (Spaghetti alle vongole)

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Ingredients

Quantity:
1 kg Clams from one of the Blue Island Fish Markets
500 g spaghetti
1/2 bunch parsley, finely chopped
3-4 cloves garlic, finely chopped
1/2 cup dry white wine
2 teaspoons olive oil
Salt
Pepper
Chilli (optional)
1 cup cherry tomatoes (optional)

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Spaghetti with Clams (Spaghetti alle vongole)

Features:
  • Main Course
  • Pasta
Cooking Methods:
  • Portions: 4
  • Μέτρια

Ingredients

Instructions

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Cut the garlic thinly into slices or chop finely. Next, heat the olive oil in a large pan and gently fry the garlic taking care not to let it burn. Add the cherry tomatoes if desired.

Next, add the wine and the clams. Cover the pan and let the clams warm up. Throw away any that don’t open.

At the same time, heat water for the pasta in a pan (with plenty of salt). When the water boils add a 500 g pack of pasta and cook until al dente. Finally, remove almost all of the water and add the mixture with the clams.

Serve hot, sprinkled with sea salt and pepper.

Bon appétit!

From Cypriot and Proud

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