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Vongole Pasta

Ingrédients

For 2 persons:
120 grams of spaghetti
2 handfuls of clams
A few sprigs of parsley
1 clove garlic, peeled and chopped
5 cl of white wine
Olive oil
Salt and pepper
½ onion

Présentation

1In a bowl of salted water, wash and drain the clams. Prepare a pot of unsalted water and bring the water to the boil.
2In a saucepan, fry the chopped onion with olive oil.
3Add the clams and sprinkle with the 10 cl of white wine. Cover with a lid and cook on a high heat until the clams open.
4Once you have opened your clams, use a colander. Strain the clam juice and keep the clams well drained.
5Once the water is boiling in your pot, plunge the spaghetti in for only 4 minutes. The cooking will continue in the clam juice.
6Strain the impurities from your clam juice.
7In a saucepan, add the clam juice and chopped garlic and bring to the boil.
8Dip the pasta into your clam juice over high heat until the clam juice is reduced.
9Once your pasta is cooked (note that you need to take 4 minutes off your cooking time indicated on your packet), add your set aside clams. You can leave some with the shells.
10Add a few sprigs of parsley and sprinkle with a little olive oil. All you have to do is serve and enjoy! Enjoy your meal!

Fancy some pasta? CAVAVIN suggests you try the Vongole pasta with a Hautes Cotes de Beaune from Domaine Labry. With its very clear colour, it has an open nose with slightly mentholated floral notes and a structured mouth. Both solid and elegant, the palate offers a nice mineral length. Its fresh fruit aromas will perfectly accompany this typical dish and the floral notes will complement the finesse and iodine taste of the clams. A chic and gourmet match!

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