Tartare de boeuf
Read more
Vongole Pasta
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!
