Spaghetti Vongole

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 1 Cook: 20 min

Ingredients

Spaghetti for 1
Clams 20
White wine 50ml
Olive oil 1 tsp
Onion 1/2
Garlic 1 clove
Dried chilli 1/2
Anchovy paste 1 tsp
Vegetable consomme 1/2 tsp
Spring onions if you like

Method

1
Remove the sand from the clams an hour or two before cooking.
2
Fry the finely chopped onion and garlic in olive oil on medium heat. If you don't like the smell of garlic, use it whole then remove it.
3
Finely chop the dried chilli. Start cooking the pasta and add the clams to Step 2. Steam with white wine.
4
The clam shells will start to open after 3 minutes. Turn off the heat when they are all open. Add the chilli, anchovy paste and consomme then the cooked pasta and mix thoroughly before serving.

Tips & Note

The pasta will absorb the vongole sauce so cook the pasta a minute or so less than the packet instructions. It will be just right when you serve. You can sprinkle finely chopped spring onion or parsley over the top. If you add 1 tsp soy sauce right at the end, it will give it a very Japanese flavour.

Spaghetti Vongole

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 1

Cook: 20 min

Ingredients

Spaghetti for 1
Clams 20
White wine 50ml
Olive oil 1 tsp
Onion 1/2
Garlic 1 clove
Dried chilli 1/2
Anchovy paste 1 tsp
Vegetable consomme 1/2 tsp
Spring onions if you like

Spaghetti Vongole

Recipe ID :939 Posted on 02 AUG 2015

Serves 1

Cook 20min
views 6,074
printed 282

saved 3

Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!

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Ingredients

Print Ingredients Email Ingredients
for 1
20
50ml
1 tsp
1/2
1 clove
1/2
1 tsp
1/2 tsp
if you like

Method

Cook
20min
1
Remove the sand from the clams an hour or two before cooking.
2
Fry the finely chopped onion and garlic in olive oil on medium heat. If you don't like the smell of garlic, use it whole then remove it.
3
Finely chop the dried chilli. Start cooking the pasta and add the clams to Step 2. Steam with white wine.
4
The clam shells will start to open after 3 minutes. Turn off the heat when they are all open. Add the chilli, anchovy paste and consomme then the cooked pasta and mix thoroughly before serving.

Tips & Note

The pasta will absorb the vongole sauce so cook the pasta a minute or so less than the packet instructions. It will be just right when you serve. You can sprinkle finely chopped spring onion or parsley over the top. If you add 1 tsp soy sauce right at the end, it will give it a very Japanese flavour.

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