Spaghetti A La Vongole Recipe
Why visit a restaurant for spaghetti a la vongole when you can make it at home. There is not a single month when I don't serve this yummy side dish! I am sure this super delicious european spaghetti a la vongole is gonna bowl you over with its addictive flavor and texture! A good way to use up pasta is to make some amazing spaghetti a la vongole. Dish up this spaghetti a la vongole for a meal today and see it simply vanish.
Ingredients
5 tablespoons olive oil
1-2 garlic cloves, sliced
2 cups parsley, chopped
1 large can (28 oz.) peeled tomatoes
4 (7 1/2 oz.) cans clams in natural juice
3 pounds long Italian spaghetti
Directions
Heat oil, put in garlic and parsley, and saute over low fire until garlic is lightly browned.
Add clams with their natural juices and tomatoes.
Season to taste with salt and pepper.
Cook over low fire at least 1 hour.
Cook the spaghetti in plenty of bubbling hot water with a tablespoon of salt added for about 8 minutes (be sure it is al dente or slightly firm, not too soft) then drain very well.
Pour half of the sauce over the spaghetti and mix well over low fire.
Arrange on a large serving platter and pour rest of the sauce into center of spaghetti.
Garnish with sprigs of parsley.
No Parmesan, please
Add clams with their natural juices and tomatoes.
Season to taste with salt and pepper.
Cook over low fire at least 1 hour.
Cook the spaghetti in plenty of bubbling hot water with a tablespoon of salt added for about 8 minutes (be sure it is al dente or slightly firm, not too soft) then drain very well.
Pour half of the sauce over the spaghetti and mix well over low fire.
Arrange on a large serving platter and pour rest of the sauce into center of spaghetti.
Garnish with sprigs of parsley.
No Parmesan, please
