Spaghettini N.4, Garofalo – 500g

SKU SQ4183086 Categories , Tag

£2.15

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Not as thick as spaghetti, Garofalo Spaghettini are the ideal solution for quick dishes and tasty condiments. The durum wheat semolina pasta offers all the fullness of tradition, enhanced by the choice of superior wheat and an extraordinary taste to boot. This version is thinner than Spaghetti Number 9.

 

Spaghetti alle Vongole

A seafood dish par excellence, spaghetti with clams, a classic of the Italian tradition. Everyone has their own recipe, some add tomato for a 'red' version and some flavour it with bottarga. There are many variations.

Below you will see the simplest and most classic recipe. The secret to the success of this pasta is the choice of quality ingredients and the correct cleaning of the clams. Prefer fresh clams, which you will have to leave to rest for 3 to 6 hours in a boule with cold water and salt (in proportion 35 g of salt per litre of water). This period in the water will ensure that the clams are thoroughly cleaned. Then rinse them well under running water and check that there are no sand residues left

 

Ingredients for 4 people:

·         360 g of spaghetti

·         1 kg of clams

·         1 sprig of parsley

·         1 clove of garlic

·         4/5 tablespoons of extra virgin olive oil

·         Chilli powder

·         Salt to taste.

 

Method:

1.       Soak the clams in a basin of cold, slightly salted water for some hours, to allow the sand and any other impurities to settle on the bottom. Then drain and rinse them under running water

2.       Put them in a very large frying pan with high sides, with the oil, the garlic and the chopped parsley

3.       Cover with a lid and cook over high heat, checking and turning them from time to time, until they open. At this point turn off the fire

4.       Remove half of the molluscs and shell them, then put them back in the pan, leaving half with the shells for a more scenographic effect

5.       Cook the spaghetti in plenty of salted water. Drain them al dente and continue cooking for one or two minutes in the pan, using the liquid released by the clams when they open

6.       Stir-fry for a couple of minutes, stirring well to bind the flavors

7.       Serve with a few leaves of fresh parsley and a pinch of chilli.

 

Buon Appetito!

Weight 0.5 kg
Categories

Pasta Garofalo

Spaghettini N.4, Garofalo – 500g

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