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#Pasta Con Vongole #
Ingredients
- 200 grams spaghetti
- Salted water for cooking pasta Lightly salted The clam broth will be salty
- .
- CLAMS
- 2 tbsp olive oil
- Basil stems and leaves
- 1 clove garlic roughly chopped
- 1/4 tsp red pepper flakes
- 1/4 cup white wine
- Clams 2 to 3 dozen, about 4 lbs
- bottle clam broth small
- .
- TOPPING
- 1/4 cup panko browned with olive oil garlic, chives or parsley
- 2 Tsp Bottarga optional; grated
- .
- PASTA PUT TOGETHER
- 1/4 cup Olive oil
- Handful of cherry tomatoes halved optional
- Red pepper flakes to taste
- 1 clove garlic or thinly sliced; chopped
- 1/4 cup basil chiffonade
- 1 tbsp Bottarga grated; optional
Directions
- Over med heat add oil, garlic, basil, and pepper. Cook slowly till soft.
- .
- Turn up heat to high. Add wine and bing to boil
- .
- Add clams and cover. Shaking pan a few times. When some clams start to open remove top and remove opened clams
- Continue shaking and removing opened clams until they all open or the few remaining refuse to open.
- Remove clams from shells except for a few for presentation
- .
- Allow liquid to cool some and strain. Taste to see how salty it is.
- .
- Cook pasta until 2 minutes before done.
- Heat 2 Tbsp olive oil in pan over medium.
- Add some chopped garlic, Bottarga, parsley, and tomatoes. Sauté
- .
- Add some clam broth 1 Tbsp at a time based on how salty it was.
- .
- Add the pasta. Stir. Add pasta water to thicken and finish pasta cooking.
- .
- Add clams. Warm through
- .
- Serve with bread crumbs and/or Bottarga if you have it.
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