Pasta Con Vongole
8 ingredients
1 steps
Ingredients
- 20 cherry stone clams washed and unopened
- 4 plump garlic cloves minced
- 1/2 tsp sea salt
- 1/2 bunch flat leaf parsley coarsely chopped
- 1/4 cup olive oil
- 1/2 tsp crushed red pepper flakes
- 1 tsp finely grated lemon peel
- 1/4 cup dry white wine of water.
Directions
-
1{"0":"Bring large saucepan of water to boil and cook 3\/4 lb of spaghetti to al dente.","2":"Meanwhile in a large saucepan, heat oil over medium heat. saute red pepper and garlic until garlic is transparent. Add whole clams in shells, 1\/2 cup white wine or water. salt, 1\/2 of parsley and lemon peel and then cover. Keep checking. As soon as clams open fully and juices run, turn off heat. Discard any unopened clams.","4":"Put spaghetti in bowl. Pour liquids in clam pan over spaghetti. toss..Arrange clams with shells on on top of spaghetti. Sprinkle with extra chopped parsley and serve immediately."}
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