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recipe

Spaghetti alle Vongole

For a spaghetti seafood delight you must try this recipe, ready in minutes!
20 min
Serves 4 people
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Ingredients

  • 1 kg clams
  • 500 g spaghetti
  • 1 tablespoon peanut oil
  • 3 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 1 bunch flat-leaved parsley, coarsely chopped
  • pepper

Preparation

Step 1

Rinse the clams several times under running water until all the sand has been removed. Cook the pasta al dente, following the instructions on the packet.

Step 2

Heat the oil in a frying pan. Sauté the shallots and garlic until transparent. Add the clams, cover the pan and cook for a few minutes until the clams open.

Step 3

Sprinkle with the parsley. Rinse the spaghetti and mix with the clams. Season with pepper.

The cookware we used

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Venice Pro Ceramic Non-Stick Frying Pan

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£50.00
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Cambridge Ceramic Non-Stick Frying Pan

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Memphis Non-Stick Ceramic Frying Pan

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